Prep Time
30 mins
Makes
2 servings
Ingredients
- 2 Deli Kitchen Persian Style Flatbread
- 2 chicken breasts
- 1 egg
- 50g flour
- 80g panko breadcrumbs
- 1 tsp soy sauce
- 2 tbsp mayonnaise
- 1⁄4 small white cabbage (shredded)
- Pickled red onions
- Salt and pepper
- Oil for frying the chicken
- Katsu sauce:
- 1 tbsp olive oil
- 1 carrot, diced
- 1⁄2 onion, diced
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 2 tsp curry powder
- 1 tsp honey
- 1 tbsp flour
- 400ml chicken stock
Method
- To make the sauce, dice the carrot and onion, then add 1⁄2 tbsp oil to a saucepan and bring to a medium heat.
- Add the carrot and onion and saute until the onion is translucent.
- Add the garlic, ginger and curry powder to the pan and cook for 1 minute until fragrant. Add the flour and remaining 1⁄2 tbsp oil, mix well and allow this to cook for 1-2 minutes.
- Add the honey and slowly pour in the stock while mixing. Allow the sauce to simmer for 5-10 minutes until the carrots are soft and the sauce has thickened.
- Remove from the heat and allow it to cool down for a few minutes before blending into a smooth sauce.
- To prepare the chicken, place a chicken breast between two sheets of cling film and beat until the cutlet is an even thickness.
- Prepare the coating in three shallow bowls. Crack the egg into the first bowl, add 1 tsp soy sauce and a pinch of pepper then whisk.
- Add flour to the second bowl and season with salt and pepper.
- Add the panko to the final bowl.
- To bread the chicken, first dip into the beaten egg, shake off the excess and place into the flour, coat well then transfer back into the beaten egg and finally into the panko. Ensure every part of the chicken is well coated in the panko.
- To fry the chicken, heat the oil to 170°C. Carefully lower the chicken into the oil, fry for approx 8 minutes, flipping halfway or until golden brown and cooked through, then drain on kitchen paper. If needed, reheat the katsu sauce in a saucepan.
- Take a Deli Kitchen Persian Flatbread and slice it in half to make both ends of the sandwich.
- Add 1 tbsp to the base, top with shredded cabbage, one of the katsu chicken fillets, pour the katsu curry sauce over the top, add a generous layer of pickled red onions and top with the other piece of the Persian Flatbread.
