Katsu-Style Chicken With Pomegranate Slaw Recipe

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

Serves:

Allergen Information

Product contains:

Ingredients:

2 (10.3-ounce) packages Fresh Express® Pomegranate Chopped Kits®
4 boneless, skinless chicken breasts (about 6 ounces each), pounded into thin cutlets
2 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 tablespoons fresh cilantro leaves
Salt and freshly ground pepper to taste

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.
Heat oil in a large, deep skillet. Cook chicken cutlets in batches, in oil over medium high heat, for 8 minutes, turning once, until golden brown and the internal temperature reaches 165°F. Transfer to a plate lined with paper towels; keep warm. Cut each cutlet into 1-inch slices.
Place the Fresh Express® Pomegranate Chopped Kits® into a large bowl; toss with the salad dressing. Add the toppings; toss to combine. Divide salad evenly among four plates. Top with chicken cutlet slices, peanuts, and cilantro leaves.

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