Chicken Katsu Ramen
Serves 4
INGREDIENTS:
1 chicken breast, cut in half lengthways to create two flat fillets
25g plain flour
2 eggs, whisked
50g panko bread crumbs
3 tablespoons vegetable oil
1 litre good quality chicken stock
1½ tablespoons light soy sauce
2x 100g packets of instant ramen noodles
3 spring onions, sliced
2 handfuls kale, shredded
METHOD:
Dust each chicken fillet in flour then dip them first into the whisked egg and then into the breadcrumbs to coat.
Heat the vegetable oil in a large frying pan and fry the coated chicken fillets for 3-4 minutes on each side or until they are cooked through.
Meanwhile bring the chicken stock to a simmer in a large saucepan and add the spring onions and soy sauce. Add the ramen noodles and cook according to the packet instructions.
Add the kale for the final minute of cooking. Transfer the ramen to bowls and top with the chicken katsu cut into slices.
