Crispy Lemon Chicken Dinner
Breaded crispy chicken coated in a lovely lemon sauce, serve with mashed potatoes and string beans for the perfect easy dinner!
Ingredients
Rustic Creamy Mash:
- 2 large potatoes Russet or Yukon Gold(or one of each)
- 25 gram vegan butter
- 1 tsp garlic powder
- 1 tsp salt
- Black pepper to taste
Lemon Sauce:
- ¼ cup lemon juice juice of one whole lemon
- ⅛ cup sugar
- ⅛ cup mirin japanese cooking wine
- 2 Tbsp sweet chilli sauce
- ½ Tbsp soy sauce
- 2 cloves garlic crushed
- ⅛ tsp red pepper flakes
String Beans:
- 16 ounces of whole frozen string beans defrosted
Katsu:
- 4 chicken breasts or thighs pounded to equal thickness
- 1 cup flour
- 1 tsp salt
- ½ tsp pepper
- 2 eggs
- 1 cup panko or golden breadcrumbs
Finish:
- Chopped parley
- 8-10 cherry tomatoes sliced in half
Instructions
for the mashed potatoes
- Start with boiling the potatoes. Rub potatoes clean and place in a pot. Cover with water, place on the heat, and bring to a boil. Lower heat, cover, and cook till soft when pierced with a fork, 30-40 minutes. Drain and add to a bowl. Mash with a fork. Add vegan butter and seasonings.
- While the potatoes boil, prepare the rest of the food.
for the lemon sauce
- Add all ingredients for the lemon sauce to a saucepan and bring to a boil. Let cook for 1-2 minutes, to dissolve the sugar and slightly thicken the sauce(it will thicken more as it cools down).
for the string beans
- Fill a bowl with ice water and set aside. (if you are serving immediately you do not need to do this step with the ice water)Bring a separate pot of water to a boil and add the defrosted string beans. Cook for 3 minutes. Drain and place immediately into the ice water to stop the cooking process. Beans will remain very green and crispy.
for the crispy chicken
- For the crispy chicken: add flour to a shallow bowl and season with salt and pepper.
- Place eggs in a separate bowl and whisk to combine.
- In a third bowl, add panko crumbs.
- Dredge each cutlet in the flour and shake off any excess flour. Dip in egg, fully coating each piece, and then coat in panko crumbs.
- Heat up 2 inches of oil and fry the breaded cutlets until golden, 2-3 minutes, flip, and fry the second side. Remove to a paper towel.
To serve:
- Lay the chicken on a cutting board and slice on the diagonal into thin strips. Lay one or two sliced cutlets on each plate. Add a large dollop of mashed potatoes and garnish with parsley. Add a pile of string beans and sliced cherry tomatoes. Drizzle lemon sauce over the chicken and string beans. Enjoy!
Notes
*The lemon sauce can be made in advance. After boiling it, place in a heat proof container in the fridge for 3 days.
*Prep the katsu: Follow instructions for making the katsu and once breaded, place in a ziplock bag with a piece of parchment between each cutlet to keep them from sticking. Freeze for up to 2 weeks.
