Meal Kit

Japanese-Style Chicken Cutlet Katsu

with rice and butternut squash

Prep & Cook Time: 45-55 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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In Your Box (serves 2)

  • 10 oz. Boneless Skinless Chicken Cutlet
  • 8 oz. Cubed Butternut Squash
  • ¾ cup Jasmine Rice
  • 1 Head of Baby Bok Choy
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    4 tsp. Miso Sauce Concentrate
  • 2 Green Onions
  • 2 tsp. Cornstarch
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Medium Non-Stick Pans
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Cook the Rice

    Bring a small pot with rice, 1/4 tsp. salt, and 11/4 cups water to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner and set aside.

    While rice cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.

    Halve any large butternut squash pieces to roughly match smaller pieces.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In a mixing bowl, combine cornstarch and 1 Tbsp. water until dissolved. Set aside.

  3. 3

    Prepare the Chicken

    Pat chicken dry and season both sides with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for curry) and 1/4 tsp. salt.

    Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

    Spread panko evenly on a plate. Place chicken on plate with panko, flipping and pressing gently to adhere to both sides.

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.

    Line a plate with a paper towel. Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

    Remove from burner. Transfer chicken to towel-lined plate.

  5. 5

    Make Curry and Finish Dish

    Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash, white portions of green onions, bok choy stems, and 1/4 cup water to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.

    If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

    Add 1/2 cup water, bok choy leaves, miso, remaining Asian garlic, ginger & chile seasoning (to taste), 1/4 tsp. salt, and cornstarch-water mixture. Stir occasionally until combined and bok choy leaves have wilted, 2-3 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping rice and chicken with curry (to taste) and green portions of green onions. Bon appétit!

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