Crispy Taiwanese Chicken Cutlet Plate
Panko-crusted chicken cutlets with crispy fries, tangy slaw, and mayo—a viral sheet-pan dinner that looks restaurant-worthy and tastes even better.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- 2 whole (about 6 oz each) boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 whole egg
- 1 lb frozen steak fries
- 2 cups green cabbage, shredded
- 3 tbsp rice vinegar
- ½ cup mayonnaise
Instructions
- 1
Place chicken breasts between plastic wrap and pound to 1/2-inch thickness, then season with salt and pepper.
- 2
Set up three shallow bowls: flour in one, beaten egg in another, panko mixed with salt and pepper in the third.
- 3
Coat each chicken cutlet in flour, shaking off excess, then dip in egg, then press into panko until fully coated.
- 4
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 5
Sear cutlets 3-4 minutes per side until deep golden brown and internal temp reaches 165°F; transfer to a plate.
- 6
Toss shredded cabbage with rice vinegar and a pinch of salt until wilted, about 2 minutes; meanwhile, bake fries according to package directions.
- 7
Arrange crispy cutlets, hot fries, slaw, and a dollop of mayo on a plate and serve immediately.
Tools you’ll need
- plastic wrap
- meat mallet or rolling pin
- three shallow bowls
- 12-inch skillet
- instant-read thermometer
- sheet pan
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
