Crumbed Chicken Katsu with Slaw

Serves 4, Prep 12 mins, Cook 16 mins

4 x 200g chicken breast fillets

½ cup plain flour

Salt and pepper, to taste

2 eggs, lightly beaten

1 cup Corn Flakes Crumbs

Vegetable oil, for shallow frying

2 x 200g bags pre-cut coleslaw

½ cup natural sliced almonds

(55g), toasted

1/3 cup Japanese mayonnaise

KATSU SAUCE

¼ cup soy sauce

1 tblsp Worcestershire sauce

1/3 cup tomato sauce

1 tblsp caster sugar

1 tsp mustard powder

1 Dust chicken in flour seasoned with salt and pepper. Shake away excess. One at a time, dip into eggs. Toss in crumbs, pressing to coat evenly.

2 Heat enough oil in a large, deep frying pan to shallowfry, over a medium to high heat. Add chicken. Fry for about

3 minutes on each side, or until golden brown. Transfer to an oven tray lined with baking paper. 3 Cook in a moderate oven (180C) for about 10 minutes, or until cooked through.

4 Meanwhile, make katsu sauce. Combine all ingredients in a small saucepan. Boil gently, stirring occasionally, for about 2 minutes, or until glossy and slightly thickened. Set aside.

5 To make slaw, toss coleslaw with almonds and mayonnaise in a bowl. 6 Serve sliced chicken with coleslaw and warm katsu sauce.