Crispy Rice Chicken Katsu

with roasted Chinese broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Germany, they call it schnitzel. Around the Latin American way, the same kind of preparation is known as milanesa. The Japanese call it katsu: a thin cutlet breaded and fried, then served with sweet tonkatsu sauce. And if you read through this recipe, that's exactly what we're giving you here. Oh, and fresh Chinese broccoli cooked with garlic, sesame seeds, and red pepper flakes. At the end of the day, it doesn't matter what you call this meal; the results are pure flavor.

In Your Box (serves 2)

  • 12 oz. Chinese Broccoli
  • 1 cup Crispy Rice Cereal
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2 fl. oz. Liquid Egg
  • ¼ tsp. Red Pepper Flakes
  • 1 tsp. Multicolor Sesame Seeds
  • Info
    2 fl. oz. Tonkatsu Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    518
  • Carbohydrates
    35g
  • Fat
    30g
  • Protein
    45g
  • Sodium
    1676mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim ¼" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Coarsely crush crispy rice cereal in bag. Thinly slice garlic. On a separate cutting board, drizzle chicken with ½ tsp. olive oil, cover with plastic wrap, and, with an heavy object, pound into an even ⅓" thickness. Season chicken on both sides with a pinch of salt and pepper.

  • 2

    Roast the Broccoli Stems

    Toss Chinese broccoli stems, 1 tsp. olive oil, and a pinch of salt and pepper on one half of prepared baking sheet. Roast 10 minutes. Chinese broccoli stems will finish cooking in a later step. While Chinese broccoli stems roast, bread chicken.

  • 3

    Bread the Chicken

    Place crushed crispy rice cereal on a plate and liquid egg in a mixing bowl. Dip chicken in liquid egg, then into crispy rice cereal, pressing to adhere. Repeat with second chicken breast.

  • 4

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken to hot pan. Sear until golden brown, 3-4 minutes per side. Transfer to other half of prepared baking sheet. Roast until vegetables slightly caramelize and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Wipe pan clean and reserve. While chicken roasts, cook Chinese broccoli leaves.

  • 5

    Cook the Chinese Broccoli Leaves

    Return pan used to sear chicken to medium-high heat with 2 tsp. olive oil. Add garlic, red pepper flakes (to taste), and sesame seeds to hot pan. Cook until aromatic, 30-60 seconds. Add Chinese broccoli leaves and stir occasionally until wilted, 2-3 minutes. Season with a pinch of salt and pepper.

  • 6

    Finish the Dish

    Add Chinese broccoli stems to pan with leaves and combine thoroughly. Place vegetables on a plate and place chicken alongside. Drizzle chicken with tonkatsu sauce.

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