Turkey Katsu // Vegetarian Jackfruit Katsu
Served with Jade Rice, Haricot Vert, and Pickled Red Cabbage
If you’ve never had katsu 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. You may have heard the dish ‘Tonkatsu’ - ‘katsu’ is the shortened word for katsuretsu, which means cutlet; ‘ton’ is the Sino-Japanese word for pork. Since we are making this dish with turkey breast, it’s a turkey katsu (and not a tonkatsu). Tender organic turkey paillards with a light, crispy panko crust are complimented by our savory katsu sauce. Jade rice, haricot vert, and pickled ruby red cabbage round out this dish full of vibrant colors and umami flavor.
If you can’t find boneless turkey breast tenderloins locally, you can easily substitute chicken in this recipe. Haricot vert, or French green beans, are still in season through October, so you’ll still be able to find them at your local Farmer’s Market if you enjoy shopping seasonally.
Meal Prep
Pre-Made Sauces: Prep-ahead the homemade sauces in this recipe. This week, we’re featuring our One Potato Homemade Katsu Sauce and Yuzu Ginger Vinaigrette.
Bread Katsu in Advance: You can prepare the katsu the night before. Prepare your paillards and complete the breading process, then store overnight in the refrigerator. When you’re preparing dinner, you’ll simply need to cook the katsu.
Haricot Vert: You can buy already prepped and washed haricot vert, saving you time removing the ‘tops’.
Time Savers
Use Store-bought Sauces: Feel free to use your favorite store-bought katsu sauce and vinaigrette.
Make extra or make ahead:
Batch Cook Rice: Cook the rice a day or two ahead and store it in the fridge. Reheat in the microwave or stovetop when ready to serve. You can keep rice on hand for quick meals any time.
Store Cooked Katsu: You can store leftover cooked katsu in an airtight container and store them in the refrigerator for up to 2 days or in the freezer for up to a month. You can then reheat in the oven for 30 min. (from frozen) for a quick meal any time.
One Potato recommends reading through the full recipe before starting to cook - that way all the steps will go more smoothly.
Turkey Katsu // Jackfruit Katsu Patties
For 4 Servings
PREP TIME: 15 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes
One Potato Kitchen Tools: medium pot or rice cooker, 3 shallow bowls or containers, 2 large sauté pans, tongs, paper towel, strainer or colander, medium size bowl, chef’s knife, cutting board
From Your Pantry: salt (kosher or sea), pepper, oil (vegetable, canola, or grapeseed), 2 large eggs, All-purpose flour, Chinese five-spice, panko, nutritional yeast (for vegetarians)
Ingredients:
1 boneless, skinless turkey breast (about 1 ½ pounds)
1 ½ c. lotus jade rice (uncooked) (you can use sushi rice if jade rice is not available)
2 large eggs
½ Tbsp canola oil
1 ½ c. All-purpose flour plus
1 Tbsp Chinese five-spice (ground)
1 ½ c. panko
12 oz. haricot vert
pickled red cabbage (garnish, to taste)
Vegetarian Option:
1 12oz can jackfruit (or 1 package of firm tofu)
¼ c. nutritional yeast
One Potato Homemade Katsu Sauce
One Potato Yuzu Ginger Vinaigrette
Printable Shopping List Here - The Instacart shopping cart does not include pantry staples.
Directions:
Cook the Rice:
Prepare Rice: Make your jade rice according to the directions on the package or in your rice cooker. We recommend 1 ½ cups uncooked rice for 4 people, but make extra if you like to have leftovers. Cook the rice at a 1:2 ratio: 1 ½ cups dry rice with 3 cups water. Cook rice until tender ~15-20 minutes. Turn off the heat, fluff with a fork and cover until ready to use.
Pro Tip: Once the water is added to the rice, the pot must remain covered, otherwise the rice will not cook correctly.
Prepare Turkey Katsu:
Prepare Turkey Breast: Slice your turkey breast into approximately ½ inch slices or use already sliced turkey cutlets. Make paillard by placing the turkey slices between two sheets of parchment paper or plastic wrap; using a meat mallet or rolling pin, pound over the entire surface of the to flatten it into ¼ inch or less, ideally achieving an even thickness.
Set Up Breading Station: Set out three bowls or shallow dishes. In bowl 1, mix together the flour and Chinese five-spice powder. In bowl 2, mix together the eggs with ½ Tbsp canola oil. In bowl 3, place the panko, forming an assembly line.
Pro Tip: We recommend adding this small amount of oil to the egg so that the breading will not fall off while cooking.
Season and Bread Turkey: Lay turkey paillards on a large plate and season lightly with salt. Take a paillard, dip both sides into the flour to coat evenly, and shake off excess flour. Dip into the egg, then coat with panko by pressing down to ensure it adheres. Repeat with the remaining turkey paillards.
Pro Tip: Use one hand for the egg and another for the dry ingredients to prevent clumping.
Cook Turkey Paillards: Lightly coat a large sauté pan with olive oil and set over medium-high heat. Gently add the breaded paillards to the pan. Cook for 7 minutes, turn over, and cook for an additional 5 minutes, or until golden brown and cooked through (internal temperature of 160°). Remove paillards from the pan and place on a paper towel-lined rack or plate to absorb any excess oil.
Vegetarian Option: Jackfruit (or Tofu) Patties:
Prepare & Form Jackfruit Patties: Drain jackfruit, but make sure it remains slightly moist. Set out two mixing bowls or shallow dishes. In bowl 1, mix together the flour, nutritional yeast, and Chinese five-spice powder, then mix in the jackfruit. Form into at least 4 patties, or make smaller fritters, approximately ½ inch thick. In bowl 2, place the panko. Gently coat the jackfruit patties in panko. If using tofu, slice the block into slabs and press out as much water as possible. Then follow instructions for dredging turkey (above.)
Pro Tip: The flour mixture should bind the moist jackfruit together, so that you can form the patties.
Cook Jackfruit Patties: Lightly coat a large sauté pan with olive oil and set over medium-high heat. Gently add the breaded jackfruit patties to the pan. Cook for 4 minutes each side, until slightly golden and crispy.
Prepare & Cook Haricot Vert:
Cook Haricot Vert: Warm 3 cups of water in a large sauté pan, and add the haricot vert and a pinch of salt. Cover, set the heat to high, and bring just to a boil, 2–3 minutes. Remove the haricot vert with a slotted spoon or tongs, and place immediately into a serving bowl to prevent over cooking. Drizzle with Yuzu Ginger Vinaigrette.
Serve:
Serve the Turkey Katsu with the jade rice, pickled red cabbage, and haricot vert. Put the katsu sauce in a small bowl and serve on the side for dipping. Enjoy!
Substitutions and Dietary Considerations
Gluten-free: Use gluten-free flour and gluten-free panko to make the dish suitable for those with gluten sensitivities.
Egg-free: Replace the egg wash with a mixture of seasoned water and a tsp of cornstarch for those with egg allergies.
Getting Kids Involved
Kids can help measure the rice and bread the turkey paillards. If you have more than one child, line ‘em up! Remember to wash your hands well after handling raw turkey!
Pro Tips
Picky Eaters? Colorful jade rice, ruby red cabbage, and haricot verts 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.
Baking Alternative: If you prefer to bake instead of fry the turkey katsu, pre-toast the panko to ensure it gets crispy in the oven before dredging and then bake as directed below.
Want to bake instead of fry your katsu?
Preheat oven to 400°F.
Prepare Turkey Breast: follow the instructions for making paillard slices in Step 2.
Prep your panko: Heat 1 Tbsp canola oil in a large saute pan over medium-heat, and add 1 ¼ c. panko. Toast the panko, stirring frequently, until golden brown. Remove from heat, transfer to a shallow dish to cool completely before using.
Set Up Breading Station, Season and Bread Turkey: Follow Steps 3-4, with your toasted panko.
Cook Turkey Paillards: Lightly spray the turkey paillards with olive oil cooking spray. Place breaded turkey on a wire rack positioned over a rimmed baking sheet. Bake at 400ºF for about 12-15 minutes or until core temperature reaches 160°. Plate and serve.
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