Easy Chicken Katsu Plate with Tangy Slaw

Name: Easy Chicken Katsu Plate with Tangy Slaw
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 6 frozen breaded chicken cutlets (breaded); 3 cup white rice (uncooked); 6 cup water; 0.5 head green cabbage (thinly shredded); 2 carrots (peeled, shredded); 0.25 cup mayonnaise; 2 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon granulated sugar; 0.5 teaspoon black pepper; 0.5 cup Tonkatsu sauce (for serving)

Crispy baked frozen chicken katsu served alongside fluffy white rice and a quick, refreshing cabbage slaw dressed in a tangy Japanese-inspired vinaigrette, creating a convenient and satisfying dinner.

Prep: 8 min
Cook: 20 min
Total: 28 min
Servings: 6
Cuisine: Japanese
Difficulty: Easy

Dietary

Nut-Free
High-Protein

Ingredients

6 frozen breaded chicken cutlets (breaded)
3 cup white rice (uncooked)
6 cup water
0.5 head green cabbage (thinly shredded)
2 carrots (peeled, shredded)
0.25 cup mayonnaise
2 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon granulated sugar
0.5 teaspoon black pepper
0.5 cup Tonkatsu sauce (for serving)

Instructions

Preheat oven according to frozen breaded chicken cutlets package instructions, typically 400°F. Arrange the cutlets in a single layer on a baking sheet and bake for 18-20 minutes, or until golden brown and cooked through, flipping halfway.
Rinse the white rice thoroughly. In a large saucepan or rice cooker, combine the 3 cups white rice and 6 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered.
While chicken and rice cook, prepare the slaw. In a large bowl, combine the shredded green cabbage and shredded carrots.
In a separate small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, granulated sugar, and black pepper to make the slaw dressing. Pour over the cabbage and carrots and toss until well combined.
Fluff the cooked rice with a fork. Slice the baked chicken cutlets into strips, if desired. Serve the chicken katsu immediately with portions of white rice and tangy slaw. Drizzle Tonkatsu sauce generously over the katsu before serving.

Notes

Ensure your chosen frozen chicken cutlets are a Japanese 'katsu' style for best flavor, though any plain breaded chicken cutlet can work. Adjust the amount of Tonkatsu sauce to your preference.

Nutrition (per serving)

Calories: 630
Protein: 37 g
Carbohydrates: 70 g
Fat: 23 g
Fiber: 4 g
Sodium: 890 mg
Saturated Fat: 5 g
Sugar: 10 g
Cholesterol: 75 mg