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Panko-Crusted Chicken Katsu
with fried rice
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} calories
Chef
Rachel Post
You don't need to go to Japan, or to a major metropolitan area, to get the delectable crunch and delightful flavor of chicken katsu. You can just order up this meal and find out what makes people rave: the crispy chicken, the fork-licking sauce, the unique hit of ginger on top. Flavors and techniques from around the globe, ending up on your dining room plate.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
- 4 oz. Slaw Mix
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3 fl. oz. Tonkatsu Sauce
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3 oz. Edamame
- 2 Green Onions
- ½ oz. Pickled Ginger
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2 Tbsp. Panko Breadcrumbs
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½ tsp. Umami Seasoning
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½ tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving) QOjKZ73w
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Calories660
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Carbohydrates70g
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Net Carbs65g
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Fat22g
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Protein46g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave-Safe 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
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If using pork chops, follow same instructions as chicken in Step 1, searing, panko-side down, 2-3 minutes, then transferring to baking sheet, panko-side up, and roasting until pork chops reach minimum internal temperature, 4-5 minutes. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Cook the Chicken
Pat chicken dry.
Place panko in an even layer on a plate. Place chicken on panko, coating one side completely, pressing gently to adhere.Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken, panko-side down, to hot pan and cook until browned, 3-4 minutes on one side.Remove from burner. Flip chicken and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.While chicken roasts, continue recipe. -
2 Prepare the Ingredients
Tear a small slit in an upper corner of rice bag to vent. Place upright in microwave and heat, 45 seconds.
Remove rice from packaging.Mince ginger.Trim and thinly slice green onions, keeping white and green portions separate. -
3 Cook the Fried Rice
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add white portions of green onions, edamame, a pinch of salt, and slaw mix to hot pan. Stir occasionally until slaw begins to brown, 2-3 minutes.Stir in umami seasoning until combined.Add rice. Stir often until rice is warmed through and vegetables are tender, 2-3 minutes.Remove from burner. -
4 Heat Sauce and Finish Dish
Place tonkatsu sauce in a microwave-safe bowl and microwave until warmed through, 30-60 seconds.
Plate dish as pictured on front of card, slicing chicken, if desired, and topping fried rice with ginger, chicken, tonkatsu sauce, green portions of green onions, and sesame seeds. Bon appétit!
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