Chicken katsu is always a winner - why not try it with a fresh, crunchy green slaw?

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Chicken katsu with green slaw
serves 4

4 skinless chicken breasts, each 250g
⅓ cup plain flour
salt and cracked black pepper
1 egg
⅓ cup milk
3 cups panko breadcrumbs
⅓ cup sesame seeds
vegetable oil for shallow frying
¼ wombok, finely sliced
1 fennel bulb, finely sliced
2 asparagus spears, thinly sliced with a vegetable peeler
8 snow peas, julienned
snow pea tendrils to garnish
lime halves to serve

for dressing
½ cup buttermilk
¼ cup mayonnaise
1 tbsp dijon mustard
2 tsp apple cider vinegar
1 tsp sugar

for avocado mayonnaise
½ avocado
1 egg yolk
1 tsp dijon mustard
1 tbsp lime juice
⅓ cup vegetable oil
furikake to garnish

Place each chicken breast between two sheets of cling film and gently beat with a meat mallet to an even thickness. Place flour into a shallow bowl and season with salt and pepper. Place egg and milk into another shallow bowl and whisk to combine. Place breadcrumbs and sesame seeds into a third bowl and mix. 

One at a time, dredge chicken in the flour, then dip into the egg mix, then coat in the breadcrumb mix, pressing down firmly and ensuring it is completely coated. Place in refrigerator for 30 minutes.

Place avocado, egg yolk, mustard and lime juice into the bowl of a small food processor and blitz until smooth. Slowly drizzle in oil, with the motor running, to emulsify. Season to taste.

Whisk together slaw dressing ingredients and season to taste with salt and pepper. Place sliced vegetables into a bowl and pour over the dressing. Mix to combine and allow flavours to develop while frying the chicken.

Heat enough vegetable oil in a large, heavy-based frypan to shallow-fry chicken. Dredge chicken in a second coating of crumb (this ensures an extra crispy result). Fry chicken until golden and cooked through. Allow to drain on a wire rack set over a tray.
To serve, slice chicken and place onto a plate. Add a neat pile of slaw and a ramekin of avocado mayonnaise sprinkled with furikake. Add a lime half and garnish with snow pea tendrils.