in

Crispy Togarashi Chicken with Sesame Cucumber Relis Recipe

Crispy Togarashi Chicken with Sesame Cucumber Relis
Crispy Togarashi Chicken with Sesame Cucumber Relis
Print

Crispy Togarashi Chicken with Sesame Cucumber Relis Recipe

Crispy Togarashi Chicken with Sesame Cucumber Relis

These Japanese inspired breaded chicken cutlets are like an Asian version of Italian Chicken Milanese. The Japanese Togarashi spice blend is combined with panko for a spicy, crisp coating.

Nutrition:

Amount Per Serving

Smart Points:7

Points +:7

Calories:278

Total Fat:8g

Saturated Fat:g

Cholesterol:119mg

Sodium:568mg

Carbohydrates:21g

Fiber:1.5g

Sugar:4g

Protein:29g

 

Ingredients

2 tablespoons (unseasoned) rice vinegar

1 teaspoon sugar

1 teaspoon toasted sesame oil

½ teaspoon grated ginger

1 garlic clove, grated or finely minced

¼ teaspoon kosher salt

1 large English cucumber, seeded and diced

3 tablespoons minced red onion

1 tablespoon toasted sesame seeds

1 pound (2) boneless, skinless chicken breast, cut lengthwise, into thin cutlets

2 tablespoons all-purpose flour

1 large egg, lightly beaten

1 cup whole wheat panko breadcrumbs

1 teaspoon <a href=”http://amzn.to/2e5UhZ6″ rel=”nofollow”>Shichimi Togarashi </a>(Japanese 7 Spice Blend)

1/2 teaspoon kosher salt, divided

Freshly ground black pepper, to taste

1 tablespoon toasted sesame seeds

olive oil spray

4 teaspoons reduced sodium soy sauce

Instructions

Preheat oven to 400F degrees.

In a small bowl, whisk together vinegar, sugar, sesame oil, ginger, garlic, and salt.  Add cucumber, onion and sesame seeds and stir.  Set aside to allow flavors to combine.

Season chicken cutlets with ¼ teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl.  Place panko, Togarashi, ¼ teaspoon salt, pepper and sesame seeds on another shallow plate.  Dredge each cutlet lightly in flour, then egg (shaking off excess), then panko mixture.  Place on a sheet pan covered in parchment.  Spray cutlets lightly with olive oil and bake for 20 minutes, rotating pan halfway through.

Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.

 

Keywords: Crispy Togarashi Chicken with Sesame Cucumber Relis

Written by antoine

What do you think?

0 points
Upvote Downvote

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading…

0

Comments

0 comments

Cream of Broccoli Soup

Cream of Broccoli Soup Recipe

Crock Pot 3 Bean Turkey Chili

Crock Pot 3 Bean Turkey Chili Recipe