Chicken Tonkatsu

with Haricot Vert & Pickled Cabbage Slaw

If you’ve never had tonkatsu before, this will be a yummy introduction to the Japanese dish. For those familiar with it, you know you’re in for a real treat. Tender organic chicken with a light, crispy panko crust are complemented by our savory tonkatsu sauce. Jade rice, haricot vert, and pickled ruby red cabbage round out this dish full of vibrant colors and umami.

Ingredients

  • jasmine rice

    pasteurized organic eggs

    seasoned flour
    (King arthur organic ap flour with sweet curry powder (turmeric, coriander, cumin, anise seed, fenugreek, cinnamon, clove, paprika, cayenne pepper), and salt) (GLUTEN FREE: Cup4cup gluten free flour, sweet curry powder (turmeric, coriander, cumin, anise seed, fenugreek, cinnamon, clove, paprika, cayenne pepper), and salt)

    panko

    chicken

     

  • haricot vert

    yuzu ginger vinaigrette
    (Extra-virgin olive oil, shoyu, soy sauce, yuzu juice, aged red wine vinegar, ginger, agave, and shallots) (GLUTEN FREE: Extra-virgin olive oil, tamari, yuzu juice, aged red wine vinegar, ginger, agave, and shallots)

    pickled red cabbage
    (Red cabbage, water, rice vinegar, pure cane sugar, and sushi ginger.)

    tonkatsu sauce
    (Low sodium soy sauce, tomatoes, mirin, rice vinegar, ginger, brown sugar, fermented black beans, and aromatic spices) (GLUTEN FREE: Tamari, tomatoes, mirin, rice vinegar, ginger, brown sugar, fermented black beans, and aromatic spices)

    sour cream

Kids icon

Getting Your Kids Involved:

Kids can help measure the rice and bread the chicken. Remember to wash your hands well after handling raw chicken!

Encouraging Picky Eaters:

Colorful jade rice, ruby red cabbage and haricot vert lend themselves to games that can help inspire kids to eat. Have kids name things with the same colors or shapes as the food on their plate.

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What You Need

2 Cutting Boards (one for chicken, one for veg)
9"x13" ovenproof baking dish
9"x9" ovenproof baking dish
Aluminum Foil
Baking Sheet
Chef's Knife
Cutting Board
Large Pot
Large Saute Pan
Large Skillet
Large bowl
Measuring Cups (Dry)
Medium Bowl
Medium Pot
Mixing Bowl
Olive Oil
Paper Towels
Pepper
Plastic Wrap
Rolling Pin (or wine bottle)
Salt
Shallow Bowls
Small Pot
Small Sauce Pan
Small Strainer or Slotted Spoon
Spatula
Strainer
Tongs
Vegetable or Canola Oil
Whisk

Instructions

1Step One

Place rice in a measuring cup, record amount and place it in a medium pot with 1.5 times the amount of water (e.g. 1.5 cups water for 1 cup rice). Cover and bring to a boil over high heat. Reduce to a simmer, keep covered and cook rice for 25-30 minutes or unil water is absorbed and rice is tender.* Turn off the heat. Fluff the rice with a fork and cover until ready to use.

2Step Two

While the rice is cooking, place the pasteurized organic eggs, seasoned flour and panko into separate bowls, forming an assembly line. Lay out the chicken pieces on a large plate and season lightly with salt. Take a piece and dip both sides into the flour to coat evenly.  Shake off excess flour and dip into the egg. Remove with tongs or fingers and place into the panko. Press down to make sure panko adheres, turn the chicken over and press into the panko to coat evenly. Repeat with the remaining chicken.

3Step Three

Lightly coat a large sauté pan with olive oil and set over medium-high heat. Gently add the breaded chicken. Cook for 7 minutes, turn over and cook for an additional 5 minutes, or until golden brown and cooked through. Remove  from the pan and place on a towel-lined plate to absorb any excess oil.

4Step Four

To a large sauté pan, add the haricot vert, a pinch of salt, and enough water just to cover the haricot vert. Cover, set the heat to high, and bring just to a boil, 2– 3 min. Remove the haricot vert and place into a bowl. Drizzle with the vinaigrette. Serve the chicken accompanied by the jade rice, the pickled red cabbage, the haricot vert and the tonkatsu sauce on the side for dipping. Enjoy!

Tips icon

Tips

  • * Once the water is added to the rice, the pot must remain covered, otherwise the rice will not cook correctly.
  •  ** To prevent clumping when breading the chicken, use one hand for the egg and another for the dry ingredients.
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