Homemade breaded chicken breast with katsu mayo, pickled cucumber and fresh salad.

  • Serves: 4 people
  • Prep time: 40 minutes
  • Cooking time: 12 minutes
    • Japanese

    Oriental Chicken Katsu Salad

    Recipe Information

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    For the Breaded Chicken:

    4 x Chicken Breasts

    2 x Medium Eggs

    40g Plain Flour

    150g Fresh Breadcrumbs

    Sea Salt and Black Pepper

    1 x tsp Paprika

    100ml Sunflower Oil


    For the Pickled Cucumber:

    1 x Cucumber

    40ml White Wine Vinegar

    ½ tsp Ground Coriander

    1 x tsp Salt

    1 x tsp Caster Sugar 


    For the Katsu Mayo:

    100g Mayonnaise

    50g Tomato Ketchup

    25ml Soy Sauce

    ½ Lime, juiced

    1 x flat tsp Curry Powder

    1 x heaped tsp English Mustard



    1 x 240g bag Sweet Salad Leaves

    4 x Spring Onions


    Chop the cucumber into small pieces. Put into a bowl and sprinkle over the salt. Leave for 15 minutes – this is to draw the juices out of the cucumber. Then drain, pat dry and put in a bowl with the vinegar, caster sugar and coriander.

    To make the katsu mayo, mix all the ingredients together in a bowl.

    Using a rolling pin, flatten the chicken breasts in-between some non-stick baking paper to make 4 escalopes.

    Break the eggs into a bowl and whisk. Put the flour and the paprika in another bowl, season with some salt and pepper and mix well. Put the breadcrumbs into another bowl.

    Dip the chicken first into the flour, then beaten egg and then the breadcrumbs. Repeat this with all the breasts. 

    Heat the oil in a frying pan and sauté them for 6 minutes on each side – if you do this in batches, keep the cooked ones warm in the oven while you cook the rest.

    Trim the spring onions and slice thinly. Divide the salad leaves and spring onions between 4 plates.

    Drain the cucumber and sprinkle over. Top each one with a chicken escalope and drizzle with some mayo.