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Anna Olson’s Thanksgiving Recipes!

Kyle Mack | posted Monday, Oct 5th, 2020

Baked Chicken (Turkey) Katsu with Cucumber Salad & Ginger Cabbage

“Katsu” is Japanese for “cutlet” and these crispy, panko-crusted chicken cutlets make for a delightfully comforting meal.  The comfort comes from the contrast of the crunch of the cutlet’s crust against the sweet-salty taste of the katsu sauce and the ice-cold refreshing nature of the cabbage, but also in the virtue of this dish.  If ordered in a restaurant, your chicken katsu would be deep-fried, but here the cutlets are oven-baked, minimizing the fat used.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 18 minutes

 

Ingredients:

Cucumber Salad & Cabbage:

1 English cucumber, thinly sliced on a mandolin

2 Tbsp (30 mL) rice wine vinegar

1 tsp (5 mL) sesame oil

½ tsp (2 mL) table salt

4 cups (1 L) finely sliced green cabbage (sliced on a mandolin)

1 Tbsp (15 mL) finely grated fresh ginger

2 lemons

 

Katsu Sauce:

1/3 cup (80 mL) ketchup

2 Tbsp (30 mL) soy sauce

8–10 dashes Worcestershire sauce

 

Chicken Katsu:

2 cups (500 mL) panko breadcrumbs

2 Tbsp (30 mL) butter

2 boneless skinless chicken breasts (about 1 lb/450 g)

2/3 cup (100 g) all-purpose flour

2 large eggs + 2 Tbsp (30 mL) water

Salt and pepper

6 cups (1.5 L) cooked Japanese sticky rice

3 Tbsp (45 mL) toasted sesame seeds

 

  1. For the cucumber salad, toss the cucumber with the rice vinegar, sesame oil and salt, and chill until ready to eat. Chill the thinly sliced cabbage in ice-water to crisp for 20 minutes, then drain and pat dry with kitchen towels just before serving, then toss with the ginger and juice of 1 lemon. Cut the lemon into 6 wedges and chill.

 

  1. For the sauce, whisk together the ketchup, soy sauce and Worcestershire sauce, and pour into 6 little serving dishes.

 

  1. Toast the panko in a dry skillet over medium heat, stirring often, until lightly browned, about 8 minutes, then stir in the butter until melted. Set aside to cool.

 

  1. Preheat the oven to 400F (200C). Line a baking sheet with foil or parchment paper and place a wire rack over top.

 

  1. Slice the chicken breasts into ¾-inch (18 mm) slices against the grain. Place 1 to 2 slices in a cut-open resealable plastic bag and pound with a meat mallet (or the bottom of a pot) until it is just under ½-inch (12 mm) thick and chill until ready to cook.

 

  1. Set up 3 flat bowls —the first for the flour, the second for the egg wash, and the third for the toasted panko breadcrumbs. Add a little salt and pepper to each bowl and stir in. Dip each of the chicken cutlets into the flour, shake off the excess, then into the egg and, finally, into the panko, coating it thoroughly. Set the breaded cutlets on the wire rack set over the baking sheet and bake until golden brown and crispy, about 18 minutes. Check that the chicken is cooked through by cutting into a cutlet. If the juices run clear, it’s done.

 

  1. To serve, slice each cutlet into 5 strips and serve with cooked Japanese rice, the Tonkatsu sauce, cucumber salad, and a mound of the drained cabbage. Sprinkle the toasted sesame seeds over the cutlets, cucumber salad and cabbage and serve with a wedge of lemon.

 

 

MAE’S BROCCOLI CHEDDAR SALAD

 

Serves 6

Prep Time: Under 15 minutes

Cook Time:

 

1/4 cup (40 g)           raisins

1/4 cup (40 g)           dried cranberries

3 cups (750 mL)       broccoli florets, cut into very small pieces

4 strips                       cooked bacon, chopped

1                                  green onion, sliced

1/3 cup (80 mL)        mayonnaise

3 tbsp (45 mL)          sour cream

1 tbsp (15 mL)          lemon juice

1 cup (110 g)            coarsely grated medium Cheddar cheese

salt and pepper

 

  1. Soak raisins and dried cranberries in hot tap water for a minute or two, to soften. Drain and reserve.

 

  1. Toss broccoli**, bacon and green onion together. In a separate bowl, stir mayonnaise, sour cream and lemon juice and stir into broccoli mixture. Add cheddar cheese, raisins and dried cranberries and season to taste.

 

Chill until ready to serve.

 

 

**To make the broccoli easier to digest and brighten its colour, it can be blanched in boiling, salted water for 30 seconds and then shocked in an ice bath before draining well.

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