Chicken Katsu Bowl

• 1/2 cup tomato sauce
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp mirin (rice wine)
• 2 tsp sugar
• 1/2 tsp ground mustard
• None None FOR THE CHICKEN KATSU BOWL
• 2 tbsp rice vinegar
• 1 None carrot, finely sliced
• 1 None cucumber, halved and thinly sliced
• 2 tbsp oil
• 2 large breaded chicken cutlets
• 3 cups hot cooked rice, to serve
• 1/4 None iceberg lettuce, finely shredded

1. For the sauce, combine all ingredients in a small saucepan on medium heat. Stir until just boiling. Set aside.
2. Whisk vinegar and sugar in a medium bowl. Add carrot and cucumber; toss to coat. Cover and refrigerate until ready to serve.
3. Heat oil in large skillet on medium heat. Cook chicken cutlets for 2-3 mins each side (or following package directions), until golden and cooked through. Drain on paper towels. Slice thinly.
4. Spoon hot rice evenly into 4 bowls. Top with lettuce and chicken slices. Drizzle with sauce. Serve with pickled carrot and cucumber.
5. To prepare breaded chicken cutlets: Pound thin boneless skinless chicken breasts to even thickness. Coat in flour, egg and breadcrumbs. Refrigerate 15 mins before cooking.

tomato sauce, soy sauce, worcestershire sauce, rice wine, sugar, ground mustard, chicken, rice vinegar, carrot, cucumber, oil, chicken cutlets, rice, iceberg lettuce

Taken from recipes-plus.com/api/v2.0/recipes/32634 (may not work)