Chicken Katsu Parm with Sesame-Ginger Cabbage Slaw

Japanese katsu meets classic American-Italian chicken parm. Crispy fried chicken is the perfect vessel for our Miso Garlic Marinara, and pairs perfectly with a fresh, tangy cabbage slaw. This dish takes a little bit of work, but is sure to impress your dinner guests, and makes for some pretty tasty sandwich leftovers.

Prep Time: 10 minutes Total Time: 45 minutes
Serves
4

Ingredients

  • 2 large chicken breasts (about 8 oz each)
  • 1 cup all-purpose flour
  • 1 ½ tsp kosher salt, divided
  • ½ tsp freshly ground black pepper
  • 3 eggs, beaten
  • 3 cups panko bread crumbs
  • 1 cup vegetable oil
  • 1 tsp flaky salt
  • 1 cup SAUZ Miso Garlic Marinara
  • 4 slices Provolone cheese
  • ½ cup grated Parmesan cheese
  • 4 cups thinly sliced green cabbage
  • ¾ cup thinly sliced green onion, divided
  • 1 cup matchstick carrots
  • ¼ cup sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp minced fresh ginger
  • 1 tbsp toasted sesame seeds
  • 3 cups cooked white rice

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Prep Time: 10 minutes Total Time: 45 minutes
Instructions:
  1. Place chicken breasts on a clean cutting board. With a sharp knife, cut chicken breasts horizontally through the middle, creating 4 thinner slices. 
  2. Place piece of plastic wrap over each piece of chicken.  Pound pieces of chicken breast using a meat mallet or rolling pin to ¼-inch thickness. 
  3. Season flour with 1 tsp salt and pepper and spread evenly over large plate. Whisk eggs in a separate bowl. Add panko to another separate bowl. 
  4. Dredge each piece of chicken in the flour, turning to coat evenly. Dip into the eggs, then shake gently to allow excess egg to drip off. Place the chicken in the breadcrumbs and flip to coat evenly. Transfer the breaded chicken to a large baking sheet or plate and set aside. Repeat with the remaining pieces of chicken.
  5. Heat ¼ cup vegetable oil in large skillet set over medium heat. Add breaded piece of chicken adn cook for 4 to 5 minutes per side, or until evenly browned and crispy. Transfer the cooked chicken to a parchment paper-lined baking sheet and sprinkle with ¼ tsp flaky salt. Repeat with the remaining pieces of chicken and oil, cleaning out the skillet after each piece. (The buildup of breadcrumbs and oil can burn and cause uneven browning.)
  6. Arrange pieces of chicken in even layer onto baking sheet. Spoon ¼ cup Miso Garlic Marinara over each piece of chicken. Top each with slice of provolone and 2 tbsp Parmesan cheese. Broil on high for 2 minutes, or until cheese is melted and bubbling and centre reads 165°F.  
  7. Meanwhile, whisk sesame oil, vinegar, soy sauce, honey and ginger. Stir in sesame seeds. Add cabbage, carrots, and ½ cup sliced green onion; toss until well combined. 
  8. Divide cabbage slaw and rice evenly among 4 serving plates. Top with piece of chicken and sprinkle sesame seeds and remaining green onion evenly over top. 
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