Crispy Katsu Style Chicken Salad with Kaffir Lime Dressing
2 Rangitikei chicken breasts
1 cup flour
1 teaspoon chilli & herb sea salt
2 eggs, beaten
1 teaspoon wasabi paste
2 cups panko breadcrumbs
1 tablespoon black & white sesame seeds
Rice bran oil
130 gms baby green leaves
1 avocado, sliced
1 bunch round green beans, blanched and cut into bit sized pieces on the angle
1 packet snow peas
½ cup edamame beans
3-4 kaffir lime leaves, shredded
2 tablespoons lime juice
¼ cup olive oil
1 teaspoon finely sliced lemon grass
1 tablespoon coconut sugar
1 chilli, sliced
Slice the chicken horizontally to make four thick slices. Combine the flour and seasoned salt in a shallow bowl, the beaten egg and wasabi in another and the last bowl the combined breadcrumbs and sesame seeds. Dip each chicken fillet in the flour then egg and lastly coat in breadcrumbs, chill for 10 minutes. Heat the rice bran oil to a medium heat and cook the crumbed chicken for 3-4 minutes each side or until golden and cooked through.
Arrange the crumbed chicken on a platter or board and serve with a salad of greens, avocado slices, beans, peas and edamame beans. For dressing combine all ingredients and whisk together well.
Drizzle over the chicken and salad just before serving.
Serve with pink ginger and extra limes for squeezing.