Ganesh Raj: Chicken katsu with green salad

The Sunday Session with Francesca Rudkin

Chicken katsu with green salad

Ingredients:

230g Panko Crumbs Sun Valley – $3 for 400g $2 1tbl (20g)

Sesame seeds $1.55 – 100g 31c

4 eggs 66c an egg $2.64

500g chicken meat $7

½ head lettuce $1.50

½ Cup chopped mint $2.30

1 tbl Worchester sauce $2.60 for 250ml 16 c

1 tbl mustard $3.90 for 200g 30 c

1 tbl soy $3 for 500ml 9 c

1 tbl tomato sauce $5.40 for 270ml 30 c

1 Lemon $1

Existing Ingredients:

4-6 portions of leftover cooked rice

salt and pepper

1 cup of oil

Directions:

1. Add chicken, salt, pepper and panko crumbs, into the eggs and mix well
2. Heat a little oil over a medium heat.
3. Fry the chicken for about 8 mins until fully cooked. Some of the bits will get crispy. That’s a good thing.
4. Next mix the Worchester sauce, mustard, soy and tomato sauce.
5. Mix the lettuce and cucumber with the sesame seeds and lemon
6. Lay the salad and chicken on the rice and serve! Drizzle with the sauce and enjoy.

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