chicken katsu with creamy slaw

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Chicken Katsu with Creamy Slaw

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.

Ingredients

  • 4 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs, preferably whole-wheat
  • 5 tablespoons peanut or grapeseed oil
  • 4 scallions, sliced
  • 1 tablespoon minced fresh ginger
  • 6 cups thinly sliced red cabbage
  • ½ cup grated carrot
  • 2 tablespoons mayonnaise
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon white sugar

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