Crispy Chicken Cutlet w Kale Salad

Name: Crispy Chicken Cutlet w Kale Salad
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Cuisine: Japanese, Asian
Ingredients: 1 bunch kale, chopped; 1/4 cup yogurt; 2 tspn dijon mustard; 2 tablespoons olive oil; juice from 1 lemon; 2 tablespoons parmesan cheese; pinch chili flake; 1 garlic clove, minced; 1 carrot, peeled into shavings; 1/4 cup pickled red onion; 1 large Chicken breast, split in half and pounded thin, or two small breast pounded; 1/4 cup flour; 2 eggs; 1 cup panko, seasoned; 1 cup neutral oil, like canola; salt and pepper to taste

1 step

Prep:20minCook:9min

A quick, tart salad to pair with perfectly crispy chicken cutlets.

Updated at: Thu, 17 Aug 2023 11:36:34 GMT

Ingredients

2 servings

1 bunchkale

chopped

¼ cupyogurt

2 tspndijon mustard

2 tablespoonsolive oil

1juice from lemon

2 tablespoonsparmesan cheese

¼ cuppickled red onion

1Chicken breast

large, split in half and pounded thin, or two small breast pounded

¼ cupflour

1 cuppanko

Instructions

Step 1

-In a large bowl, whisk together the yogurt, dijon, olive oil and lemon juice to combine well. Add the parmesan, chili flake and minced or grated garlic then mix. Taste the dressing and adjust with salt and pepper as needed. -To the dressing, add the chopped kale, shaved carrot and pickled onions. Toss well and reserve in fridge while we make the chicken. -After your chicken breast have been pounded thin, set up a breading station with the flour on one plate, the eggs whisked into a medium bowl, and the panko on another plate. Make sure the panko is well seasoned (I like to use garlic powder, onion powder and paprika as well as salt and pepper). -Place the cup of oil over medium heat in a cast iron or thick bottomed pan and allow it to start coming to temperature. -Dredge the chicken in the flour and dust off any excess, then dip in the egg mixture, allowing the extra to drip off before then coating it in the panko mixture. Gently press the panko all over the chicken to create an even coating. -Gently lower the chicken breasts into the hot oil making sure to drop them away from you in case any oil splatters. -Cook over medium heat for about 4-5 minutes, then once nicely golden brown, carefully flip and cook another 3-4 minutes. If the breasts are thicker it may take a bit longer. -Once cooked, remove from the oil onto a roasting rack or plate with paper towel to drain off the excess oil. -Season with salt immediately and allow to cool for a minutes or two before slicing. -Divide the salad evenly and serve alongside the sliced crispy cutlets. Finish them with a squeeze of lemon or dash of hot sauce right before serving and enjoy!