Baked Chicken Katsu with Steamed Rice & Scallion-Cucumber-Apple Slaw

Ingredients

• 0.5 lb chicken breasts, boneless and skinless
• 2 eggs
• 2 English cucumbers
• 2 cloves garlic (Peeled and minced)
• 2 Granny Smith apples (Cored, quartered, and cut into thin match-like sticks)
• 1 small bunch green onions (scallions) (Sliced lengthwise into thin strips, then cut crosswise)
• 1 cup jasmine rice (Rinsed and drained)
• all-purpose flour (For dredging)
• black pepper (For seasoning chicken)
• brown sugar (For katsu sauce)
• honey (For slaw dressing)
• ketchup (For katsu sauce)
• panko bread crumbs (For coating the chicken)
• rice vinegar (For slaw dressing)
• salt (For seasoning chicken, dressing, and as needed)
• sesame seeds (For katsu sauce)
• toasted sesame oil (For slaw dressing)
• Worcestershire sauce (For katsu sauce)

Steps

1. 1

   Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

2. 2

   Rinse the jasmine rice under cold running water using a strainer or colander. Drain it and transfer it to a medium saucepan. Add the cooking liquid and bring the mixture to a boil over high heat.

3. 3

   When the liquid boils, stir the rice, cover the saucepan, and reduce the heat to low. Cook until the liquid is fully absorbed, 15–18 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. 4

   Meanwhile, whisk the eggs in a small bowl. Place the flour and panko bread crumbs on two separate plates.

5. 5

   Pat the chicken dry with paper towels. Holding a knife parallel to the cutting board, cut each breast in half horizontally to form thin fillets. Season both sides with salt and black pepper.

6. 6

   Dredge the chicken fillets in flour and shake off the excess.

7. 7

   Dip the floured chicken into the beaten egg, allowing the excess to drip off.

8. 8

   Dredge the chicken in the panko, pressing the crumbs onto the surface so they adhere. Transfer the coated fillets to the prepared baking sheet.

9. 9

   Bake at 425°F for 12 minutes. Increase the oven temperature to 450°F and continue baking for 4–6 minutes, until the crust is golden brown and the chicken is cooked through. Watch carefully because the bread crumbs can burn quickly.

10. 10

    Wash and dry the fresh produce.

11. 11

    Peel and mince the garlic. Place it in a large bowl with the rice vinegar, toasted sesame oil, honey, and salt. Whisk to combine the dressing.

12. 12

    Trim and discard the ends of the cucumbers. Thinly slice them into match-like sticks and add them to the dressing.

13. 13

    Core and quarter the apples, then cut them into thin match-like sticks. Add them to the bowl.

14. 14

    Trim and discard the ends of the green onions. Slice them lengthwise into long, thin strips, then cut them crosswise into bite-sized pieces. Add them to the bowl and toss to combine the slaw.

15. 15

    Whisk together the ketchup, Worcestershire sauce, brown sugar, and sesame seeds in a small bowl to prepare the katsu sauce.

16. 16

    Slice the baked chicken into strips.

17. 17

    Divide the rice, chicken, and slaw between bowls. Drizzle with the katsu sauce and serve.

Notes

The structured recipe lists ingredients such as cooking liquid for the rice and the quantities of several sauces, seasonings, and coating ingredients without amounts; those measurements are not provided in the source and should be obtained from the original Mealime recipe interface if exact proportions are needed.

Nutrition per serving

• main
• baked
• chicken
• katsu
• rice
• slaw
• quick meal
• 35-minute meal