Vegetarian Katsu Chicken
Experience the ultimate comfort meal with this **Vegetarian Katsu Chicken** recipe, a plant-based twist on the Japanese classic. Featuring crispy, golden-brown plant-based chicken cutlets coated in crunchy panko breadcrumbs, this dish delivers the satisfying texture of traditional katsu with a vegetarian-friendly flair. Enhanced by savory tonkatsu sauce, fluffy white rice, and a refreshing bed of shredded cabbage, this recipe is an irresistible harmony of flavors and textures. Quick to prepare in just 35 minutes, it’s perfect for weeknight dinners or an impressive meal to share. Whether you're a seasoned plant-based eater or simply looking for a meat-free alternative to a beloved dish, this Vegetarian Katsu Chicken will be your new favorite!
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Ingredients
- 4 pieces Plant-based chicken cutlets
- 60 grams Plain flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Egg replacer
- 60 milliliters Water
- 150 grams Panko breadcrumbs
- 250 milliliters Vegetable oil
- 120 milliliters Tonkatsu sauce
- 200 grams Shredded cabbage
- 600 grams Cooked white rice
Directions
Step 1
In a shallow dish, combine the plain flour, salt, and black pepper. Mix well.
Step 2
In a separate bowl, prepare the egg replacer by combining it with the water, and whisk until smooth.
Step 3
Place the panko breadcrumbs in another shallow dish.
Step 4
Dredge each plant-based chicken cutlet in the flour mixture, ensuring an even coat.
Step 5
Dip the flour-coated cutlet into the egg replacer mixture, letting any excess drip off.
Step 6
Press the cutlet into the panko breadcrumbs, ensuring it is thoroughly coated on all sides. Repeat the process for all cutlets.
Step 7
Heat the vegetable oil in a large skillet over medium heat until hot but not smoking.
Step 8
Carefully add the breaded cutlets to the skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Step 9
Remove the cutlets from the skillet and drain on a paper towel-lined plate to remove excess oil.
Step 10
To serve, arrange the cutlets on a plate with a serving of shredded cabbage and cooked white rice.
Step 11
Drizzle the katsu cutlets with tonkatsu sauce, or serve the sauce on the side for dipping.
Step 12
Enjoy your homemade Vegetarian Katsu Chicken!
Nutrition Facts
| Serving size | (1848.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4469.8 |
| Total Fat 260.9g | 0% |
| Saturated Fat 36.2g | 0% |
| Polyunsaturated Fat 142.5g | |
| Cholesterol 0mg | 0% |
| Sodium 8012.7mg | 0% |
| Total Carbohydrate 431.8g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 57.1g | |
| Protein 119.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 391.1mg | 0% |
| Iron 28.6mg | 0% |
| Potassium 1681.2mg | 0% |
Source of Calories