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