Chicken katsu with poppy seed coleslaw from Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals (page 182) by Nik Sharma

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Notes about this recipe

  • SheilaS on February 07, 2024

    I made this with fish instead of chicken and really liked the crispy/crunchy panko breading. I've actually mixed up the breading mix to use several more times. Also love the slaw and will make it again.

  • janeh9 on January 17, 2024

    This was excellent! I used red cabbage and yellow peppers (what I had) - the colors were gorgeous! In the absence of an apple, added some chopped dried cherries. The chicken was perfect. Served and Japanese eggplant with a hoisin glaze and Jasmin rice. Look forward to repeating this lovely meal.

  • bernalgirl on January 11, 2024

    This was such a huge hit with my family that it was immediately moved into “Please make again” status. The slaw plays beautifully with the spiced katsu, and the recipe as written comes together easily. I added jalapeño, carrot, and radish to the slaw for color and to make the most of my produce drawer — we loved the apple in this. Also, the egg and panko quantities for the katsu are nearly perfect, a sign of a well-tested recipe. I served this with coconut rice as an anchor food for my Little, but next time I’ll put the slaw and chicken on a bun.

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