Meal Kit
Crispy Rice Chicken Katsu
with roasted Chinese broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
In Germany, they call it schnitzel. Around the Latin American way, the same kind of preparation is known as milanesa. The Japanese call it katsu: a thin cutlet breaded and fried, then served with sweet tonkatsu sauce. And if you read through this recipe, that's exactly what we're giving you here. Oh, and fresh Chinese broccoli cooked with garlic, sesame seeds, and red pepper flakes. At the end of the day, it doesn't matter what you call this meal; the results are pure flavor.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 12 oz. Chinese Broccoli
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2 fl. oz. Tonkatsu Sauce
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2 fl. oz. Liquid Egg
- 1 cup Crispy Rice Cereal
- 2 Garlic Cloves
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1 tsp. Multicolor Sesame Seeds
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdnRRPG
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Calories520
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Carbohydrates35g
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Net Carbs30g
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Fat30g
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Protein45g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim 1/4" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Coarsely crush crispy rice cereal in bag. Thinly slice garlic. On a separate cutting board, drizzle chicken with 1/2 tsp. olive oil, cover with plastic wrap, and, with an heavy object, pound into an even 1/3" thickness. Season chicken on both sides with a pinch of salt and pepper.
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2 Roast the Broccoli Stems
Toss Chinese broccoli stems, 1 tsp. olive oil, and a pinch of salt and pepper on one half of prepared baking sheet. Roast 10 minutes. Chinese broccoli stems will finish cooking in a later step. While Chinese broccoli stems roast, bread chicken.
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3 Bread the Chicken
Place crushed crispy rice cereal on a plate and liquid egg in a mixing bowl. Dip chicken in liquid egg, then into crispy rice cereal, pressing to adhere. Repeat with second chicken breast.
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4 Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken to hot pan. Sear until golden brown, 3-4 minutes per side. Transfer to other half of prepared baking sheet. Roast until vegetables slightly caramelize and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Wipe pan clean and reserve. While chicken roasts, cook Chinese broccoli leaves.
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5 Cook the Chinese Broccoli Leaves
Return pan used to sear chicken to medium-high heat with 2 tsp. olive oil. Add garlic, red pepper flakes (to taste), and sesame seeds to hot pan. Cook until aromatic, 30-60 seconds. Add Chinese broccoli leaves and stir occasionally until wilted, 2-3 minutes. Season with a pinch of salt and pepper.
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6 Finish the Dish
Add Chinese broccoli stems to pan with leaves and combine thoroughly. Place vegetables on a plate and place chicken alongside. Drizzle chicken with tonkatsu sauce.
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