Kraft User
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Chicken Katsu with Coleslaw
Recipe Image

Chicken Katsu with Coleslaw

30 Minutes
15 Min Prep
30 Min Cook
Healthy Living
Explore Eastern-influenced flavors with Chicken Katsu with Coleslaw, a Japanese-inspired recipe. Flat-pounded chicken katsu paired with coleslaw is crispy, crunchy and cool, perfect for a family meal or a cookout.
What You Need
Select All
4 servings
Original recipe yields 4 servings
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
2 Tbsp. HEINZ Real Mayonnaise
2 Tbsp. HEINZ Apple Cider Vinegar
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 pkg. (16 oz) coleslaw blend (cabbage slaw mix)
Add To Shopping List
Let's Make It
1
Heat oven to 400°F.
2
Spray baking sheet with cooking spray. Empty coating mix into pie plate. Moisten chicken, 1 breast at a time, with water, then dip into coating mix, turning to evenly coat both sides of breast with coating mix. Place on prepared baking sheet.
3
Bake 13 to 15 min. or until chicken is done.
4
Meanwhile, mix mayonnaise, vinegar and dressing until blended. Add to coleslaw blend in large bowl; mix lightly. Refrigerate until ready to serve.
5
Serve chicken with the coleslaw.
Kitchen Tips
Purchasing, Handling and Cooking Chicken
When you're buying chicken, look for skin that is deep white to yellow in color and meat that is firm when pressed gently. Remember to practice safe handling techniques when preparing and cooking chicken. Always wash hands or any surfaces that come in contact with the raw meat immediately with soap and warm water. Chicken should be cooked to a minimum internal temperature of 165°F on an instant-read thermometer in the thickest part of the meat, avoiding bones.
How to Pound Meat
Just because pounding meat is a noisy task doesn't mean it needs to be a messy one. Place your meat in a freezer-weight resealable plastic bag, then press out the air and seal. Pound using a meat mallet, rolling pin or the bottom of a skillet until the meat is the desired thickness. Another option is to place your meat on a cutting board or countertop that has been covered in plastic wrap. Top with a second layer of plastic wrap before pounding as directed. (This method is especially useful when doing large batches.)
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 600mg
26%
Total Carbohydrates 30g
11%
Dietary Fibers 8g
29%
Sugars 15g
30%
Protein 23g
46%
Vitamin A
100%
Vitamin C
130%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews