This Chicken Katsu Burger recipe reimagines the classic dish, swapping rice for brioche buns and adding crisp lettuce leaves and crunchy sliced radishes for freshness. A perfect way to get creative with the katsu curry flavours you know and love!
Prep Time: 15 minutes
Cook Time: 15 minutes
4 chicken breasts
4 tbsp flour for coating
2 eggs beaten
200 g panko breadcrumbs for coating
olive oil for baking
4 brioche buns sliced in half
4 radishes sliced thinly
4-8 lettuce leaves 1-2 leaves per person
For The Chicken Katsu
Preheat oven to 180ºC.
Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).
Prepare the flour, beaten egg and panko breadcrumbs on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko breadcrumbs.
Lightly coat the breaded chicken breasts slices in olive oil and arrange on a baking tray.
Bake in the oven for 20 mins until the panko breadcrumbs on one side turn a nice golden brown colour. Turn over and bake for another few minutes.
Remove from the oven when the coating is fully golden and crisp and the chicken is cooked all the way through, and set aside.
To Build Your Katsu Burgers
Add a spoonfuls of curry sauce, lettuce leaf and sliced radish to the base of each brioche bun
Add the katsu chicken cutlet to each bun (slice if you prefer).
Finish with more curry sauce, lettuce leaf and sliced radish (to suit your taste) and the top of the brioche bun. Enjoy!
You can serve the burgers Japanese style with freshly steamed rice and vegetables or in a bun with salad and fries. I love to serve alongside my Sweet Potato Fries with a wasabi mayo.
Recipe Courtesy of https://fusedbyfionauyema.com