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Light Chicken Katsu with California Pink Lemon

and Radish, Sugar Snap Pea Salad

Cooking time

35 minutes

Servings

2 / 4

Calories

534 /serving

A crispy chicken salad with a spectacular, visually stunning twist? Coming right up! We’re breading tender chicken breasts with crispy panko and pan-frying them to golden perfection. We’re tossing that together with crisp sugar snap peas and radishes along with delicate snow pea tips in a shallot-mustard dressing for a knockout nutritious and delicious salad. But the main event here is the gorgeous pink lemon, lending its soft, floral, fruity flavour to every last delectable bite!

We will send you:

  • 2 Chicken breasts
  • 170g Sugar snap peas
  • 1 Shallot
  • 60g Radish
  • 85g Snow pea tips
  • 1 Pink lemon
  • 18g Flour
  • 57g Panko
  • 15ml Whole grain mustard

You will need:

Medium pot
Large pan (non-stick if possible)
Whisk
Olive oil
Salt & pepper
1 (or 2) Egg
Total Fat
28 g
Saturated Fat
5 g
Sodium
174 mg
Total Carb
31 g
Sugars
8 g
Protein
41 g
Fibre
5 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Crack 1 egg into a medium bowl (double the eggs for 4 portions); whisk until smooth. Trim off and discard the stem ends of the radishes; very thinly slice the radishes into rounds. Juice ½ the lemon and quarter the remaining half. Peel and mince the shallot; place in a bowl with the lemon juice.
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Blanch the sugar snap peas
Add the sugar snap peas to the pot of boiling water. Cook, 2 to 3 minutes, or until bright green; drain thoroughly and rinse under cold water, 30 seconds to 1 minute, to stop the cooking process. Thoroughly pat the blanched sugar snap peas dry with paper towels and transfer to a large bowl.
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Make the vinaigrette
While the sugar snap peas cook, add the mustard to the shallot-lemon juice mixture. Slowly whisk in 2 tbsp of olive oil until well combined (double the oil for 4 portions); season with S&P to taste.
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Bread the chicken
Place the flour and breadcrumbs in two separate medium bowls. Pat the chicken dry with paper towel; season with S&P. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere).
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Cook the chicken
In a large pan (nonstick, if possible), heat a thin layer of oil on medium. Add the breaded chicken to the pan and cook, 5 to 7 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with S&P.
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Make the salad & serve
Just before serving, to the bowl of blanched sugar snap peas, add the radishes, pea tips and as much of the vinaigrette as you’d like. Toss to combine and season with S&P to taste. Slice the chicken against the grain. Divide the cooked chicken and salad between your plates. Serve with the pink lemon wedges on the side. Bon appétit!