Crispy Chicken and Cabbage

Ingredients

Cabbage

• 2 T rice vinegar

• 2 T sugar

• ½ t kosher salt

• ½ lb. (about 3 cups) green cabbage, cored and as thinly sliced as possible

• Black poppy seed for garnish (optional)

Korean BBQ Sauce

• 2 T. Worcestershire sauce

• 2 T. ketchup

• 1 T. dark brown sugar

Chicken Cutlets

• 3-4 boneless, skinless chicken breasts (6 to 8 oz. each)

• Kosher salt and freshly ground black pepper

• 1/3 cup mayonnaise

• 2 1/2 T Dijon mustard

• 2 cup panko bread crumbs, plus more as needed

• 2 t curry powder

• 2 t garlic powder

• 4-6 T vegetable oil

Rice

• 4 C Cooked white rice, for serving

• Roasted Sesame seeds for garnish

Rinse rice well and cook the rice. Set aside in warming drawer.

Slice the cabbage as thin as possible. In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Place in refrigerator to chill. Toss once or twice again before serving.

Make the korean bbq sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.

Chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a mallet or rolling pin until they are flat and uniformly ¼-inch thick. Season well with salt and pepper on both sides.

On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to have a good coat of panko on both sides. Pick out enough cutlets for dinner and freeze the rest for another night.

In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add two or three of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the other cutlets.

To serve, divide the cutlets between plates and pour the korean bbq sauce over each cutlet. Divide the cabbage between the two plates and serve with white rice. Sprinkle baked sesame seeds on the rice. Sprinkle poppy seeds over the cabbage.

Serve Immediately.

Adopted from Epicurious Recipe

Urban Cowgill April 2022