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
|Prep time||10 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.