Fresh Markets

Katsu

20 minutes
Serves 4
Available from January 29 - February 4
$25

Meal Includes:

Our new Katsu meal is quick and easy, featuring crispy breaded tilapia fillets or chicken cutlets that is perfect for a weeknight dinner. Serve this delicious dish with fresh veggie slaw and rice.

  • PROTEIN: Lemon Butter Breaded Chicken or Pork Cutlets (4 ct) or Lemon Butter Breaded Tilapia Fillets (1.5 lb)

  • VEGGIE KIT: Pero Family Farms Vegetable Slaw (12 oz)

  • RICE: Organic Lotus Foods Rice (30 oz)

  • SAUCE: Bachan’s Japanese Barbecue Sauce (16-17 oz, choose from select varieties)

Our Favorite Way To Serve It Up

Our favorite version of this classic recipe uses lemon butter breaded tilapia fillets, rice and Bachan’s Japanese Barbecue Sauce, for deep, rich flavor. Once the dish is fully cooked, portion rice into bowls and top with tilapia. Serve veggie slaw and sauce on the side. Scroll down for the full recipe.

Next week our Little Big Meal will feature your choice of Fajitas or Italian Sausage Sub Meal.

Ingredients

  • 1 c Organic Lotus Foods Rice
  • ½ c vegetable oil,* for pan-frying
  • 4 Lemon Butter Breaded Chicken or Pork Cutlets or 1.5 lb Lemon Butter Breaded Tilapia Fillets
  • Pero Family Farms Vegetable Slaw
  • ½ c Bachan’s Japanese Barbecue Sauce, divided
  • 2 tbsp rice vinegar* or apple cider vinegar*
  • 1 tsp sugar* or honey*
  • 1 tsp toasted sesame oil*

Directions

COOKTIME 20 minutesSERVINGS Serves 4

Cook rice according to package directions.

Stovetop: Heat oil in a cast-iron skillet or heavy-bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken or pork cutlets or tilapia fillets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through (internal temperature of 165°F for chicken and 145°F for pork or tilapia). Cook the cutlets or fillets in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.

Air Fryer: Preheat to 400°F. Cook chicken or pork cutlets for 10-12 minutes, or tilapia fillets for 8-10 minutes, turning halfway through cooking, until cooked through.

For Slaw Dressing: In a small bowl, whisk together ¼ c of the Bachan’s sauce, vinegar, sugar or honey and sesame oil until sugar is dissolved. Add the vegetable slaw to a medium bowl, drizzle with the slaw dressing and toss well to coat.

To Serve: Portion rice into 4 bowls. Add the protein on top and serve alongside vegetable slaw. Serve with remaining Bachan’s sauce on the side for dipping.

*Product not included with Little Big Meal