Name: Panko-Crusted Chicken with Cabbage Salad
Total time: 45 min
Yield: Serves 4
Ingredients: 4 cups thinly sliced green cabbage; 1 tablespoon soy sauce, divided; 2 teaspoons lemon juice; 1 teaspoon toasted sesame oil; 3/4 teaspoon table salt, divided; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 teaspoon Dijon mustard; 2 cups panko bread crumbs; 2 large eggs; 8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed; 1/2 cup vegetable oil for frying, divided

Why This Recipe Works

We used a crunchy cabbage slaw and flavorful sauce to play off the big crunch of these breaded chicken cutlets.

Before You Begin

Sliced scallions are a great addition to the cabbage salad. Serve with rice.

Instructions

Toss cabbage, 1 teaspoon soy sauce, lemon juice, sesame oil, and ¼ teaspoon salt together in bowl; set aside. Whisk ketchup, Worcestershire, mustard, and remaining 2 teaspoons soy sauce together in small bowl; set aside.

Place panko in large zipper-lock bag and lightly crush with rolling pin. Transfer panko to shallow dish. Beat eggs with remaining ½ teaspoon salt in second shallow dish. Working with 1 cutlet at a time, dip cutlets in egg, then coat all sides with panko, pressing gently to adhere.

Line large plate with triple layer of paper towels. Heat ¼ cup vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 cutlets and cook until deep golden brown, 2 to 3 minutes per side. Transfer cutlets to prepared plate. Wipe out skillet with additional paper towels and repeat with remaining ¼ cup oil and remaining 4 cutlets. Slice cutlets ½ inch thick, then drizzle with sauce. Serve cutlets with cabbage salad.