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Crispy Togarashi Chicken With Sesame Cucumber Relish

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Ingredients

Adjust Servings:

	2,1 tablespoons unseasoned rice vinegar pound 2 boneless skinless chicken breast cut lengthwise into thin cutlets
	1,2 teaspoon sugar tablespoons all-purpose flour
	1,1 teaspoon toasted sesame oil large egg lightly beaten
	,1 teaspoon grated ginger cup whole wheat panko breadcrumbs
	1,1 garlic clove grated or finely minced teaspoon shichimi togarashi japanese 7 spice blend
	,1/2 teaspoon kosher salt teaspoon kosher salt divided
	1 large english cucumber seeded and diced freshly ground black pepper to taste
	3,1 tablespoons minced red onion tablespoon toasted sesame seeds
	1 tablespoon toasted sesame seeds olive oil spray
	4 teaspoons reduced sodium soy sauce

Nutritional information

Calories

Carbohydrates

21g

Protein

29g

Fat

Saturated Fat

5.5g

Cholesterol

119mg

Sodium

568mg

Fiber

1.5g

Sugar

Blue Smart Points

Green Smart Points

Purple Smart Points

Points +

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Crispy Togarashi Chicken With Sesame Cucumber Relish

Name: Crispy Togarashi Chicken With Sesame Cucumber Relish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: : 2,1; : 1,2; : 1,1; : ,1; : 1,1; : ,1/2; : 1; : 3,1; : 1; : 4

Features:

Cuisine:

Chinese

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.

40 min
Serves 4
Easy

Ingredients

2,1
1,2
1,1
,1
1,1
,1/2
1
3,1
1
4

Directions

This 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.

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Steps

1 Done	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
2 Done	Season Chicken Cutlets With Teaspoon Salt and Pepper. Place Flour on a Shallow Plate and Egg in a Medium Bowl. Place Panko, Togarashi, 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.
3 Done	Top Each Cutlet With About 1/2 Cup Relish, 1 Teaspoon Soy Sauce and Sriracha (if Desired). Serve.