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 | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
Flatten the chicken breasts by pounding them between two sheets of baking paper using a rolling pin or heavy skillet.
3
Dip the chicken in the egg, then coat in the cornflakes or crumbs.
4
Space the meat out on a non-stick baking tray and cook for 15-20 minutes or until cooked through.
5
Make the pickle by heating the vinegar and sugar together in a saucepan and pouring it over the cucumbers.
6
Allow to cool completely.
7
Serve the katsu with the pickles.
