Turkey Katsu

So this is by no means a traditional recipe, but that doesn't mean it's any less tasty. Normally, you'd find either chicken katsu or tonkatsu (pork), both of which are very popular dishes both in Japan and over here in the UK - with places like Wagamama, Itsu and Wasabi all serving their own versions. The chicken thigh or pork cutlet (or in this case turkey steak) is breaded and fried then served with either katsu curry sauce or tonkatsu sauce, and I thoroughly recommend trying it both ways. 

Serves 4

4 turkey steaks

100g plain flour, seasoned with salt and pepper

2 eggs, beaten

100g panko breadcrumbs

Oil, for shallow frying

1/2 hispi (pointed sweetheart) cabbage, very finely shredded

Tonkatsu sauce, to serve

Sticky rice, to serve

Dredge the steaks in flour, then dip and soak in egg and then coat in panko breadcrumbs. 

In a wok, heat the oil to 180C (or alternatively, use a deep fat fryer), then fry the breaded steaks for about 10 minutes, turning half way through - use a meat thermometer to check when the turkey is cooked through to 74C. Remove, place on a plate with kitchen towel then repeat with the remaining steaks. 

Once they are all cooked, slice into bite size pieces and serve with cabbage, rice and tonkatsu sauce.