Using mayonnaise to stick the breadcrumbs to the chicken saves egg wastage, and imparts seasoning as well. Different brands of noodles absorb liquid differently, so you might need a touch more stock to make it soupy.
If you're just cooking for 1, then look no further than this Katsu flavoured soup. Noodles are cooked in a spiced coconut soup and topped with crispy chicken.
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Yields:
1 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
752
Ingredients
For the Katsu
1
small skinless chicken breast
40g
panko breadcrumbs
1Tbsp.
mayonnaise
For the soup
2tsp.
vegetable oil, plus extra to shallow fry
1
carrot, halved lengthways and thinly sliced
4
spring onions, sliced
2tsp.
medium curry powder
400ml
hot chicken stock
100ml
coconut milk
1
nest (50g) dried fine egg noodles
1
-2tsp soy sauce
Sesame seeds, to sprinkle (optional)
Directions
Step 1Bash chicken breast between two sheets of baking parchment or clingfilm with a rolling pin to flatten to an even thickness. Put breadcrumbs into a shallow bowl and season. Brush chicken all over with mayonnaise, then lay in the breadcrumbs, pressing to coat all over. Set aside while you make the soup.
Step 2Heat oil in a medium pan and fry carrot and most of the spring onions (reserving some for garnish) over low heat for 3min, until slightly softened. Add curry powder and fry, stirring, for 1min. Stir in the stock and coconut milk and simmer for 5min. Cover and keep warm.
Step 3Heat a shallow layer of oil in a small-medium non-stick frying pan over medium heat. Cook chicken for 4-5min per side, or until dark golden and cooked through. Remove to a plate lined with kitchen paper while you finish the soup.
Step 4Bring soup to the boil, add egg noodles and simmer for 3-5min, until just tender. Season to taste with soy sauce. Ladle soup into a bowl, slice chicken katsu and arrange on top, sprinkle over reserved spring onions and sesame seeds, if using. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
