Japanese Chicken Katsu with Bell Pepper Avocado Slaw

An elevated take on a classic Japanese chicken katsu, served with a vibrant bell pepper and avocado slaw. A complex layering of flavors and textures, perfect for a dinner to impress.

Total time: 30 min

Servings: 4

Calories: 720 per serving

Protein: 35g | Carbs: 45g | Fat: 45g

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• 1/2 cup vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 ripe avocado, diced
• 1 large carrot, julienned
• 1 small red onion, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 tsp sugar
• 1 tbsp mayonnaise

Instructions

1. Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken for about 3-4 minutes on each side until golden brown and cooked through. Let it rest on a paper towel-lined plate.
3. In a large bowl, combine sliced bell peppers, diced avocado, julienned carrots, and sliced onion.
4. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and mayonnaise to prepare the dressing. Pour over the slaw and toss to coat well with dressing.
5. Slice the cooked chicken katsu and serve alongside the freshly prepared bell pepper avocado slaw.
6. Garnish with toasted sesame seeds before serving.