Chicken Katsu

This delicious Japanese number is like all of your favourite elements of sushi, with none of the fuss. It's sure a family- favourite. 

Course Main Course
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people


  • 1/ 1/3 Cup Tomato Sauce
  • 1 1/2 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Dijon Mustard
  • 2 large Chicken Breast Fillet
  • 1 1/4 Flour
  • 1 Egg
  • 1 Cup Panko Breadcrumb
  • 2 tbsp Vegetable oil
  • 3 Cup Shredded Iceberg
  • 1 telegraph cucumber Sliced diagonally
  • 1 Avacado Sliced
  • 1 tbsp lemon juice
  • 1 Green Onion sliced
  • Medium Grain Rice
  • Sesame Seed to Serve
  • Lemon Wedges


  1. Step 1

    Combine tomato sauce, Worcestershire sauce, soy sauce and mustard in a bowl. Set aside until required.

    Step 2

    Cut each chicken breast in half horizontally to form 2 thin fillets.

    Step 3

    Place flour on a plate. Season with salt and pepper. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of chicken in flour to coat. Dip in egg mixture, then toss in breadcrumbs, pressing to secure. Place onto a plate. Repeat with remaining chicken.

    Step 4

    Heat vegetable oil in a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer chicken to a board. Cool for 2 minutes. Thickly slice.

    Step 5

    Place lettuce, cucumber, avocado and lemon juice in a large bowl. Toss gently to combine. Drizzle chicken with sauce and sprinkle with green onion. Serve with salad, rice, sesame seeds and lemon wedges.

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