Forget tikka masala – CHICKEN KATSU is the new true British national dish!

Just in case you’ve been dozing or dieting for the past two decades, katsu is the Japanese equivalent of France’s escalope, Italy’s Milanesa and Austria’s schnitzel. In all incarnations, the meat fillet is flattened, coated in flour, dipped in beaten egg, then coated in breadcrumbs (panko in the case of katsu) before being deep-fried.

Ingredients: Katsu Curry Sauce (corn oil, fresh white onion, fresh garlic puree, fresh ginger, mild curry powder, flour, chicken stock powder, coconut milk, light soy sauce, granulated sugar, water, starch, ground black pepper, garam masala, salt, fresh chicken stock, chili powder, coconut cream), Chicken breast, Roasted red peppers, vegetable oil, salt, fresh thyme.

Allergens: Wheat, soya. May contain traces of nuts.

Nutrition information (per 100g): Energy 53.5Kcal, Protein 6.4g, Carbohydrates 2.3g of which Sugar 0.8g, Added Sugar 0.05g, Fat 2g of which Saturates 0.8g, Fibre 0.2g,, Salt 145mg, Cholesterol 21.7mg

How to cook: 

• Oven-baked from frozen. Serving instruction: For best results, oven heat from frozen. Preheat oven. Remove film from tray. Place on a baking tray in the center of the oven. Stand for 1 minute. Check food is piping hot. Do not reheat once cooled. All appliances vary. This is a guide only (Time: 40 mins; Oven: 200; Fan:180; Gas: Gas Mark 6)
  
  
• Microwave from frozen.  Microwave ovens vary: refer to handbook. Remove Outer Film, Pierce Tray film in several places. Check food is piping hot - if not reheat for a further brief period. Stand for 2 minutes after heating. Do not reheat once cooled. 650W - 16 mins, 750W - 14 mins, 850W - 12 mins.

Please remember all cooking instructions are guidelines only. Appliances vary with both power and age.