Despite this chicken katsu burger's restaurant-worthy, mouth-watering appearance and nutritional value (it is by Jamie Oliver, after all, what did we expect?), it is actually simple to make and you're likely to have the ingredients in your fridge freezer.
It makes the perfect Saturday night dinner idea whether you're solo, or with your entire household. And it's a fun recipe to help jazz up your weekend!
For more great food ideas and tasty recipes, go straight to our dedicated page. Otherwise, read on for instructions on how to make this yummy dish.
- Thanks to Tescofor another great recipe
Chicken katsu burger recipe
- 3 burger buns
- 1 skinless free-range chicken breast (about 120g)
- ¼ Chinese cabbage
- 1 large carrot
- 4 spring onions
- 4 tbsp natural yogurt
- ¼ tsp curry powder
- 1 tsp sweet chilli sauce
- olive oil
1. Blitz one of the burger buns in a food processor or blender to make fine breadcrumbs. Cut the chicken breast in half lengthways so you get 2 thin pieces of the breast.
2. Lay a large piece of greaseproof paper on a work surface and put the pieces of chicken on top. Sprinkle the breadcrumbs over the chicken and fold the greaseproof paper over this so the chicken pieces are covered. Then the fun part, bash the chicken pieces with a rolling pin to make them nice and flat. Rotate the chicken in the breadcrumbs a few times to make sure they are fully covered. Continue to bash them until all the breadcrumbs are stuck to the chicken.
3. To make the slaw shred or grate the cabbage, carrot and spring onions. Mix the yogurt, curry powder and sweet chilli sauce together in a bowl and add all the grated vegetables. Mix well and add some salt and pepper.
4. Finally, place a large non-stick frying pan on a medium-high heat with 1 tbsp oil and add the chicken. Cook for 2-3 mins on each side or until cooked through. Slice the buns in half and toast briefly in the hot pan before serving it with the crispy chicken and a dollop of slaw and curried yogurt. If there is enough coleslaw left serve it on the side.
Top tip: serve with Sriracha hot sauce, maybe a little avo on the side...yes, we're greedy.