Fried to golden perfection and packed with monounsaturated fats from Chosen Foods 100% Pure Avocado Oil, this recipe is perfect for an easy, better-for-you weeknight dinner. Paired with miso brussels sprouts slaw, the Chosen Foods Classic Mayo helps make the slaw extra creamy.
Chicken Katsu with Miso Brussels Sprout Slaw Recipe
Serves: 4
Ingredients for Chicken Katsu with Miso Brussel Sprout Slaw Recipe:
- 8 ounces brussel sprouts, trimmed
- 1 medium carrot, julienned
- 1 Tbsp. Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
- 2 tsp. apple cider vinegar
- 2 tsp. white miso
- 1 tsp. pure maple syrup
- ¼ cup (plus 1 more cup) Chosen Foods 100% Pure Avocado Oil
- 1 Tbsp. toasted sesame seeds
- 2 large eggs, beaten to blend
- 1 cup all-purpose flour
- 1½ cups panko breadcrumbs
- 4 small skinless, boneless chicken breasts (about 1½ lb. total), pounded to ¼ inch thickness
- 2 scallions, thinly sliced
- kosher salt
- lemon wedges, for serving
Directions for Chicken Katsu with Miso Brussel Sprout Slaw Recipe:
- Halve brussels sprouts lengthwise. Use a paring knife to create a small V-shaped notch at the base of each brussels sprout half to remove the tough core, then thinly slice. Transfer shredded brussels sprouts to a medium bowl and add carrots and scallions; chill until ready to serve.
- Whisk together Chosen Foods Classic Mayo made with 100% Pure Avocado Oil, apple cider vinegar, miso, maple syrup, and 1 Tbsp. water in a small bowl until smooth. Slowly whisk in ¼ cup Chosen Foods 100% Pure Avocado Oil until emulsified and smooth. Stir in sesame seeds and season with salt. Set miso dressing aside until ready to serve.
- Place eggs, flour, and panko in 3 separate shallow bowls.
- Season both sides of a cutlet with salt. Dredge in flour, tapping off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere; transfer to a plate or small rimmed baking sheet. Repeat with remaining cutlets.
- Pour Chosen Foods 100% Pure Avocado Oil into a large high-sided skillet and heat over medium. Drop a couple of breadcrumbs into the oil; if they immediately start to sizzle, the oil is ready. Carefully lower cutlets into skillet with tongs; cook, turning halfway through, until deep golden brown, about 4 minutes total. Transfer cutlets to paper towels to drain and immediately season with salt.
- Just before serving, toss brussels sprouts, carrots, and scallions with reserved miso dressing.
- Serve cutlets with slaw and lemon wedges.