Protein Upgrade | Spicy ORGANIC Chicken ‘Katsu’ with Brown Butter Soy Sauce
Shichimi-Spiced Mushrooms & Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
A taste of Japan on the keto diet? We’ve katsu covered! Instead of panko crumbs, we’re coating these chicken breasts—certified organic, so they’re better for you and the environment—with a nifty crust of shichimi-spiked almond flour. Not only does it reduce the carbs but it also ups the proteins. Serve the golden crisped cutlets with an innovative Asian take on brown butter, made with soy sauce and lemon. Sautéed mushrooms and baby bok choy get another sprinkling of those spicy sesame seasonings.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 340g Baby bok choy
- 1 Lemon
- 225g Sliced mushrooms
- 60g Almond flour
- 15ml Soy sauce (low sodium)
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Almonds, Eggs, Milk, Sesame, Soy, Wheat
You will need:
Medium oven-safe pan
Large pan
Whisk
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
38 g
Saturated Fat
10 g
Sodium
610 mg
Total Carb
18 g
Sugars
6 g
Protein
43 g
Fibre
7 g
Preparation
Prepare the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with S&P. In a medium bowl, whisk 1 egg (double for 4 portions) until smooth; season with S&P. In a second medium bowl, combine the almond flour, ½ the spices and S&P. Working one at a time, coat the chicken in the egg (letting any excess drip off), then in the almond flour (pressing to adhere).
Cook the chicken
In a medium, oven-safe pan, heat a thin layer of oil on medium. Add the chicken* and cook, partially covered, 6 to 8 min. on one side, until golden and partially cooked. Flip, transfer to the oven and bake, 13 to 15 min., until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Mise en place
Meanwhile, remove the root ends of the bok choy; separate the leaves. Halve the lemon; juice ½ and quarter the remaining ½.
Sauté the vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until beginning to brown; season with the remaining spices. Add the bok choy and sauté, 2 to 3 min., until tender; season with S&P.
Make the brown butter soy sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Add the soy sauce and lemon juice (start with ½). Cook, stirring frequently, 1 to 2 min., until combined and slightly reduced. Allow to cool 1 to 2 min.
Plate your dish
Divide the chicken and vegetables between your plates. Drizzle the brown butter soy sauce over the chicken. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
