Oven-baked chicken katsu with light Japanese curry

Ingredients

For 1 serving

• Chicken breast130 g
• Breadcrumbs20 g
• Egg whites1
• White rice60 g
• Carrots60 g
• Onion50 g
• Curry powder1 teaspoon
• All-purpose flour1 teaspoon
• Chicken broth150 ml
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, eggs, celery,

Method

1. Preheat the oven to 200 °C (conventional) and line a tray with baking paper. Rinse the rice, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, butterfly the chicken breast if it is thick so it cooks evenly, and season with salt. Dip it in the beaten egg white and then in the breadcrumbs, pressing well; place it on the tray and drizzle with half the oil.
3. Bake for 18 minutes, turning halfway, until the coating is golden and crisp and the chicken is cooked through.
4. Meanwhile, peel the carrots and cut them into small dice with the onion. Heat the remaining oil in a small pan over medium heat and fry the vegetables for 5 minutes, until the onion is soft.
5. Add the curry powder and flour and toast for 1 minute, stirring, then pour in the chicken stock a little at a time and simmer over low heat for 10 minutes, until the sauce thickens and coats the spoon; season with salt.
6. Slice the katsu into strips and serve it on the rice with the curry sauce alongside.