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Chicken Katsu with Asian Cabbage Salad

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Crispy golden chicken katsu served with a fresh, crunchy Asian cabbage salad tossed in carrot-ginger dressing. A satisfying combination of savory breaded chicken and colorful vegetables.

Ingredients

  • 4 medium boneless, skinless chicken breasts
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 2 cups Panko breadcrumbs
  • Avocado or vegetable oil, for pan-frying
  • 1 recipe Carrot-Ginger Dressing
  • 2 cups shredded purple cabbage
  • 2 cups shredded carrots
  • 1 cup shelled edamame beans
  • 1 cup sliced cucumbers
  • 2 Tablespoons sliced scallions
  • Salt, for seasoning

Instructions

  1. Place each chicken breast between two pieces of parchment or wax paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until 1/2-inch thick. Season with salt.
  2. Add the flour to a large, shallow bowl. Whisk the eggs in a second shallow bowl, and add the Panko breadcrumbs to a third shallow bowl.
  3. Dredge each chicken breast in the flour and shake off the excess. Dip into the eggs, then coat thoroughly with the Panko, pressing the breadcrumbs onto all sides.
  4. Line a baking sheet with paper towels. Heat a large skillet over medium heat and add enough oil to generously coat the bottom of the pan.
  5. Once the oil is hot, add the breaded chicken without overcrowding the skillet, working in batches if necessary. Cook undisturbed until golden brown, then flip and continue cooking until golden and the internal temperature reaches 165°F.
  6. Transfer the cooked chicken katsu to the prepared baking sheet and immediately season with salt.
  7. Combine the purple cabbage, carrots, edamame, cucumbers and scallions in a large bowl. Add the desired amount of Carrot-Ginger Dressing and toss until evenly coated.
  8. Cut the chicken katsu into thin strips and arrange on serving plates. Top with the Asian cabbage salad and serve immediately.

Notes

  • Pound the chicken to an even 1/2-inch thickness so it cooks evenly.
  • Work in batches when frying to avoid overcrowding the skillet and lowering the oil temperature.
  • Use avocado or vegetable oil for pan-frying.
  • Add the Carrot-Ginger Dressing to the salad just before serving to keep the vegetables crisp.
  • Cook chicken to an internal temperature of 165°F for safe serving.

Nutrition

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