Katsu Chicken Burger

Everyone’s favourite Chicken Katsu, but now in burger form and kept healthy. A Katsu Burger Sauce, crispy baked chicken breast, toasted brioche bun and home-made slaw, this is delicious!

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Cook: 40 Mins


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Preheat oven to 190°C/ 375°F.
Firstly, butterfly your chicken breasts and season to taste with salt and pepper. To coat your chicken breasts, dip each piece in flour (make sure it’s completely coated), then dip in egg wash, then back to flour, egg wash once more and then Panko breadcrumbs. Once chicken is completely coated, transfer to a lined baking tray, spray with a few sprays of cooking spray on both sides and bake for 25 mins, until golden and crispy.
Mix together Katsu Burger Sauce ingredients in a small bowl until fully combined.
To make the slaw, grate or finely chop white cabbage and radishes, then combine with sesame seed oil and lime juice.
Once chicken breasts are baked, you’re ready to build your burgers. Spread a tsp of Katsu burger sauce to the bottom of toasted brioche bun, then a generous dollop of slaw, followed by chicken breast then more sauce and slaw. Garnish with coriander.

Nutritional Info

Makes 4 burgers 

Per burger: 

Cals – 540 

Carbs – 59g 

Protein – 38g 

Fat 15g 


Serves 4

For the Katsu Burger Sauce:

  • 4 tbsp of low-fat greek yoghurt.
  • 2 tbsp of light mayonnaise.
  • Juice of 1/2 a lime.
  • Tbsp of curry powder.
  • Tsp of honey.
  • 1/2 tsp of turmeric.

For the Crispy Chicken Breast:

  • 2 chicken breasts - butterflied.
  • Salt and pepper, to taste.
  • 50g of flour.
  • 2 eggs - beaten together.
  • 150g of panko breadcrumbs.

For the Slaw:

  • 1/2 a white cabbage.
  • A small pack of radishes.
  • Tsp of toasted sesame seed oil.
  • Juice of 1/2 lime.

To Serve:

  • Lightly toasted brioche bun.
  • Fresh coriander.

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