This post may contain affiliate links. Read my disclosure policy.
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. Then topped with a fresh, light sesame cucumber relish that gives this dish so much flavor.
Crispy Togarashi Chicken with Sesame Cucumber Relish
Crispy Togarashi Chicken with Sesame Cucumber RelishThis is great served over brown rice. Other breaded chicken cutlet recipes you might enjoy are Chicken Cutlets with Deconstructed Guac and Broccoli and Cheese stuffed Chicken.
You can find the Togarashi Spice Blend in any Asian store or here on Amazon.
Crispy Togarashi Chicken with Sesame Cucumber Relish
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.
Yield: 4 Servings
Serving Size: 1 cutlet, 1/2 cup relish
Ingredients
Cucumber Relish:
- 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
Chicken:
- 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 Shichimi Togarashi , 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 cutlet, 1/2 cup relish, Calories: 278 kcal, Carbohydrates: 21 g, Protein: 29 g, Fat: 8 g, Saturated Fat: 5.5 g, Cholesterol: 119 mg, Sodium: 568 mg, Fiber: 1.5 g, Sugar: 4 g
Categories:
