Chicken katsu with quick pickled cucumber

Chicken katsu with quick pickled cucumber

10 mins Prep · 25 mins Cook

These easy fried chicken cutlets require very little prep and can be served alongside steamed rice and lashings of katsu sauce for a wholesome meal

Created by Spinneys
Prep time 10 minutes
Cook time 25 minutes
Serves 4
Cuisine Japanese
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 499
Fat 4.7g
Saturates 0.9g
Protein 37.6g
Carbs 79.1g
Sugars 41.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 200°C, gas mark 6.


Flatten the chicken breasts by pounding them between two sheets of baking paper using a rolling pin or heavy skillet.


Dip the chicken in the egg, then coat in the cornflakes or crumbs.


Space the meat out on a non-stick baking tray and cook for 15-20 minutes or until cooked through.


Make the pickle by heating the vinegar and sugar together in a saucepan and pouring it over the cucumbers.


Allow to cool completely.


Serve the katsu with the pickles.