Chicken Katsu with Cabbage and Rice

1. 1 Chicken breast filletpack 800 g ≈ $7.36 145 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 60 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 85 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Wheat flour 15 g
6. 6 Breadcrumbs 30 g
7. 7 Ketchup 15 g
8. 8 Soy sauce 10 ml
9. 9 Honey 7 g
10. 10 Sunflower oil 15 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 150 ml water, cook covered for 15 minutes, and let stand off the heat for 5 minutes.

2. Thinly shred the cabbage and season lightly with salt to soften it.

3. Butterfly the chicken¹ fillet, pound to about 1.5 cm thick, and season with salt and pepper.

4. Dredge the chicken¹ in flour, dip in beaten egg, and coat with breadcrumbs.

5. Heat the oil and fry the chicken¹ over medium heat for 5–6 minutes per side until golden brown.

6. Check for doneness: the juices should run clear and the meat should be white³ inside.

7. Mix the ketchup, soy sauce, and honey, then serve the chicken¹ with the rice, cabbage, and sauce.