Description
Ingredients
Yield: 4Servings | Serving Size: 1cutlet, 1/2 cup relish
Cucumber Relish:
2tablespoonsunseasoned rice vinegar
1teaspoonsugar
1teaspoontoasted sesame oil
½teaspoongrated ginger
1garlic clove, grated or finely minced
¼teaspoonkosher salt
1large English cucumber, seeded and diced
3tablespoonsminced red onion
1tablespoontoasted sesame seeds
These Japanese inspired breaded chicken cutlets are like an Asian version of Italian Chicken Milanese. The Japanese Togarashi spice blend is combined with panko for a spicy, crisp coating.
1pound2 boneless, skinless chicken breast, cut lengthwise, into thin cutlets
2tablespoonsall-purpose flour
1large egg, lightly beaten
1cupwhole wheat panko breadcrumbs
1teaspoonShichimi Togarashi, Japanese 7 Spice Blend
1/2teaspoonkosher salt, divided
Freshly ground black pepper, to taste
1tablespoontoasted sesame seeds
olive oil spray
4teaspoonsreduced sodium soy sauce
Instructions
- Preheat oven to 400F degrees.
- In a small bowl, whisk together vinegar, sugar, sesame oil, ginger, garlic, and salt. Add cucumber, onion and sesame seeds and stir. Set aside to allow flavors to combine.
Season chicken cutlets with ¼ teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl. Place panko, Togarashi, ¼ teaspoon salt, pepper and sesame seeds on another shallow plate. Dredge each cutlet lightly in flour, then egg (shaking off excess), then panko mixture. Place on a sheet pan covered in parchment. Spray cutlets lightly with olive oil and bake for 20 minutes, rotating pan halfway through.
Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.
Last Step:
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Nutrition
Serving: 1cutlet, 1/2 cup relish, Calories: 278kcal, Carbohydrates: 21g, Protein: 29g, Fat: 8g, Saturated Fat: 5.5g, Cholesterol: 119mg, Sodium: 568mg, Fiber: 1.5g, Sugar: 4g
