Rachael Ray. $50. For the katsu sauce, mix up the ingredients in small serving bowl. Heat oven to 250°F. Have a platter or tray on hand to transfer chicken to. Fry chicken …
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It’s been a while since we keto-fied a traditional Japanese dish, so we thought it’d be a nice change of pace to do that for today’s recipe in our Japanese Keto Chicken Cutlet Katsu ! The term ‘katsu’ just means cutlet in Japanese, so basically anything that’s breaded and deep-fried.
Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.
But back to today’s recipe, the dish chicken katsu traditional uses chicken thigh opposed to the breast. You can use breast if you so prefer, but it’ll come out much dryer than using chicken thighs. Also being a low-carb/keto recipe, we took the traditional breading and replaced that with a low-carb/keto friendly Pork Rind crust.
Fruity, mild curry sauce. A mound of simply boiled rice. It sounds almost basic, but this dish is really more than just the sum of its parts and the Japanese katsu chicken curry has very much taken British highstreets by storm in recent years.