Chicken Katsu Toast With Grated Carrot Salad

Chicken Katsu Toast With Grated Carrot Salad

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Chicken katsu toast with grated carrot salad is a delicious and satisfying Japanese-inspired dish. It features a crispy, breaded chicken cutlet (katsu) served on top of a thick slice of toasted bread, drizzled with tonkatsu sauce and mayonnaise. The dish is served with a refreshing salad made of grated carrots and cabbage, dressed with a tangy and slightly sweet dressing. This dish is perfect for a hearty breakfast, brunch or lunch, and it’s easy to customize by adding extra veggies or using different sauces.

Chicken Katsu Toast Ingredients

4 sliced of bread4 eggs, beatenSalt and pepperokonomiyaki sauceButter

Carrot Salad

200 gr Shredded Carrot1/4 tsp salt2 tsp sugar1/2 lemon juice1 tbsp olive oil

Chicken Katsu

2 boneless chicken thighs2 cups panko bread crumbs1/4 cup all purpose flour1 egg 2 tbsp flour 3 tbsp water, whiskedOil for deep frying

Steps

1. Carrot salad: mix salad ingredients in a bowl, mix well and discard the liquid. Set in the fridge until ready to use2. Chicken katsu: rub chicken lightly with salt and pepper3. Heat oil in a deep pan,4. Coat chicken with flour, dip chicken in the egg flour mixture, then coat chicken with panko bread crumbs evenly5. fry chicken in hot oil until golden brown about 2-3 mins on each sides.6. Katsu Toast: season beaten egg with salt and pepper7. Butter only one side of all the bread8. Melt 1 tbsp butter, add in beaten egg. Put the plain sided bread on top of the omelette and flip9. Fold in the edges of the egg inside the bread, creating a square. spread 1/2 of the carrot salad portion on top10. Place a chicken katsu piece on top11. Lastly, top with another plain sided bread and flip to toast the buttered side. Cut into half and Serve with okonomiyaki sauce