Ingredients

1/4 cup

Wattie's tomato sauce 50% less sugar

1 1/2 tbsp

Lea & perrins worcestershire sauce

1 tbsp

Soy sauce

Juice of ½ lemon

1 tsp

Dijon mustard

400 g

Skinless chicken breast fillets (2 x 200g pieces)

1/4 cup

Flour, seasoned with salt and pepper

Large egg, beaten

1 cup

Panko breadcrumbs

1/4 cup

Vegetable oil

2 cups

Shredded iceberg lettuce

1/2

Red capsicum, deseeded and sliced

Small Lebanese cucumber, sliced

Small carrot, cut finely into matchsticks

Gregg's sesame seeds to garnish

Eta thick & creamy mayonnaise(to serve)

Instructions

Step 1

To make the Katsu Sauce: Whisk together the Wattie’s Tomato Sauce 50% Less Sugar, Lea & Perrins Worcestershire Sauce, soy sauce, lemon juice and Dijon mustard. Set aside.

Step 2

To prepare the Chicken: Cut each chicken breast in half horizontally to form 2 thin fillets.

Step 3

Dip each chicken fillet into the seasoned flour and then into the beaten egg. Coat in the panko crumbs. Refrigerate for 10 minutes, to allow the crumbs to stick.

Step 4

Heat the oil in a frying pan and cook the chicken pieces over low to medium heat for approximately 6–7 minutes on each side or until golden and cooked. Keep warm while preparing the salad.

Step 5

On each plate layer the salad ingredients. Slice the chicken thickly and place on each plate. Spoon the Katsu Sauce over the chicken and garnish with Gregg's Sesame Seeds. Serve with rice and Eta Thick & Creamy Mayonnaise on the side.