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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.

Source: EatingWell Magazine, November/December 2016




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

1 thigh & 1 cup slaw each
539 calories; protein 33g; carbohydrates 26g; dietary fiber 4.2g; sugars 6.6g; fat 34.2g; saturated fat 6.9g; cholesterol 143.8mg; vitamin a iu 3756.3IU; vitamin c 63.6mg; folate 53.4mcg; calcium 84.4mg; iron 3.7mg; magnesium 49.3mg; potassium 576.9mg; sodium 611.4mg; thiamin 0.2mg; added sugar 1g.

1 starch, 2 vegetable, 3 1/2 lean meat, 1/2 medium-fat meat, 4 1/2 fat