This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side. Serve with steamed brown rice or buckwheat soba noodles to round out the meal. We like to use chicken cutlets made with dark-meat chicken thighs--they have more than twice the immune-boosting zinc of white-meat chicken breasts.

Breana Killeen
Source: EatingWell Magazine, November/December 2016


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy skillet to about 1/4-inch thickness. Sprinkle with salt and pepper. Place flour, egg and panko in three separate shallow dishes. Dredge the chicken in flour, shaking off excess, then dip in egg, letting excess drip off, then coat both sides with panko.

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken, reduce heat to medium and cook until golden, 3 to 4 minutes. Turn the chicken over and swirl in 1 tablespoon oil. Continue cooking until golden brown on the second side and cooked through, 3 to 4 minutes more. Transfer the chicken to a plate and tent with foil. Repeat with the remaining chicken and 2 tablespoons oil. Wipe out the pan.

  • Heat the remaining 1 tablespoon oil in the pan over medium heat. Add scallions and ginger and cook, stirring, for 30 seconds. Add cabbage and carrot; cook, stirring often, until the cabbage just starts to wilt, 1 to 2 minutes. Remove from heat.

  • Combine mayonnaise, soy sauce, vinegar and sugar in a medium bowl. Add the cabbage mixture and toss until well combined. Slice the chicken and serve with the slaw.

Nutrition Facts

539 calories; protein 33g 66% DV; carbohydrates 26g 8% DV; exchange other carbs 1.5; dietary fiber 4.2g 17% DV; sugars 6.6g; fat 34.2g 53% DV; saturated fat 6.9g 35% DV; cholesterol 143.8mg 48% DV; vitamin a iu 3756.3IU 75% DV; vitamin c 63.6mg 106% DV; folate 53.4mcg 13% DV; calcium 84.4mg 8% DV; iron 3.7mg 21% DV; magnesium 49.3mg 18% DV; potassium 576.9mg 16% DV; sodium 611.4mg 25% DV; thiamin 0.2mg 18% DV; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made the recipe exactly as instructed along with the soba noodles and it was delicious! My fiancé who told me he hates slaw actually liked it and ate it! I would definitely recommend this recipe! Read More
Rating: 5 stars
This recipe was delicious! The only alteration I (accidentally) made was to not cook the cabbage and carrots. I did sauté the green onions with the ginger before adding to slaw since I don't typically enjoy an assertive ginger flavor. Turns out the inadvertent mistake was pure genius! The slaw remained crisp and crunchy just the way I like it. Read More