Crisp breaded chicken cutlets in a homemade wholegrain crumb, served over wholegrain basmati rice with a creamy coconut, red curry, and miso vegetable sauce. A wholesome take on the katsu curry classic, finished with fresh coriander.
Chicken katsu
Curry sauce & vegetables
To serve
Make the crumb
Cut the crust off the wholegrain toast bread and grate the crumb on a coarse grater, or blitz it so the crumbs have a coarse, flaky texture. Spread it on parchment paper and dry it in an oven preheated to 160 °C for 8 minutes. Watch it closely — the crumbs just need to dry until crisp. Then take them out and let cool.
Cook the curry sauce
Fry the curry paste in the oil, add the chopped vegetables, and pour in the stock and coconut milk. Let it simmer, then finish by seasoning with lime juice, miso paste, and soy sauce. Turn off the heat.
Prep the chicken
Clean the chicken and cut it into slices as you would for classic schnitzel. Season with salt.
Set up the coating
Mix the crumb with the oat flakes and sesame seeds. In another bowl, beat the egg.
Bread and fry
Coat the chicken slices first in the egg, then in the crumb. Fry them in a pan with plenty of oil until golden on both sides. Cook the rice according to the instructions.
Plate up
Serve the vegetable curry sauce and rice on a plate with the fried chicken cutlet, sliced. Sprinkle everything with chopped coriander.
Instead of rice, you can serve the curry with quinoa or bulgur.
