Katsu-Style Chicken With Pomegranate Slaw Recipe

These easy breaded chicken cutlets have an Asian-style flair and make a quick weeknight dinner. 

Allergen Information
Allergen Information
Product contains:
  • Egg
  • Nuts


  • 1 (10.3 oz.) package Fresh Express Pomegranate Chopped Kit™
  • 4 (6 oz. each) boneless, skinless chicken breasts, pounded into thin cutlets
  • 2 large eggs
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup olive oil
  • 1 medium English cucumber, diced
  • 2 green onions, white and green parts thinly sliced
  • 1/4 cup chopped roasted peanuts
  • 2 Tbsp. fresh cilantro leaves
  • Salt and freshly ground pepper


  • Season each chicken cutlet on both sides with salt and pepper.
  • Place eggs in a shallow bowl and whisk to blend.
  • Place panko bread crumbs in another shallow bowl and season generously with salt and pepper.
  • Dredge each chicken cutlet in egg to coat, letting excess drip off.
  • Coat each chicken cutlet in bread crumbs. Set aside.
  • In a large skillet, heat 2 Tbsp. olive oil over medium-high heat until shimmering.
  • Add 2 breaded chicken cutlets and cook until deeply golden brown, about 4 minutes.
  • Turn cutlets and cook until browned on second side, 4–5 minutes more. Transfer to a plate.
  • Add remaining 2 Tbsp. olive oil to skillet and repeat with remaining 2 cutlets.
  • Slice each cutlet into 1-in. slices.
  • In a bowl, combine diced cucumber and green onion with Pomegranate Chopped Kit™ ingredients; season with a pinch of salt and toss with Pomegranate Vinaigrette Dressing.
  • Divide slaw among 4 plates. Top each with a sliced chicken cutlet and scatter chopped peanuts and cilantro leaves over all.
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