Crunchy Chicken Cutlets With Napa SlawRecipe By: Eric Vellend
If you have a carton of egg whites in your fridge, you’ll need about 6 tablespoons for the chicken. A mandoline or julienne peeler will make quick work of the carrot and cucumber for the slaw. Use Meyer lemons for their sweet flesh and fragrant skin. The broth provides the steam — and turns into a light, flavorful sauce.
- 1 1⁄2 cups panko breadcrumbs, preferably whole wheat
- 1 tbsp extra-virgin olive oil Salt and pepper, to taste
- 1 1⁄2 lb. thin-sliced chicken breast Paprika, to taste
- 3 large egg whites, lightly beaten
- 1 tbsp whole-grain mustard
- 2 tsp pure maple syrup
- 3 tbsp white wine vinegar
- 2 tbsp sunflower or vegetable oil
- 1 shallot, thinly sliced
- 1 lb. Napa cabbage, thinly sliced
- 1 large carrot, peeled, julienned
- 1⁄2 English cucumber, seeded, julienned
- 1⁄4 cup chopped flat-leaf parsley
- To make chicken, place panko and olive oil in large frying pan over medium heat. Cook, stirring, until deep golden brown, 4 to 5 minutes. Season with salt and pepper. Transfer to pie plate to cool.
- Preheat oven to 400°F. Place ovenproof cooling rack into baking tray. Season chicken with salt, pepper and paprika. Working 1 at a time, dip cutlets in egg whites, letting excess drip off. Dredge chicken in panko. Place on rack. Bake until cooked through, 12 to 15 minutes.
- To make slaw, whisk mustard, maple syrup, vinegar and sunflower or vegetable oil in bowl; add rest of ingredients. Season with salt and pepper. Mix thoroughly.
- Serve chicken cutlets with slaw and lime wedges on the side.