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Chicken Katsu with Miso Brussels Sprout Slaw Recipe

Chicken Katsu with Miso Brussels Sprout Slaw Recipe

  • 8 ounces brussel sprouts, trimmed
  • 1 medium carrot, julienned
  • 1 Tbsp. Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
  • 2 tsp. apple cider vinegar
  • 2 tsp. white miso
  • 1 tsp. pure maple syrup
  • ¼ cup (plus 1 more cup) Chosen Foods 100% Pure Avocado Oil
  • 1 Tbsp. toasted sesame seeds
  • 2 large eggs, beaten to blend
  • 1 cup all-purpose flour
  • 1½ cups panko style breadcrumbs
  • 4 small skinless, boneless chicken breasts (about 1½ lb. total), pounded to ¼ inch thickness
  • 2 scallions, thinly sliced
  • kosher salt
  • lemon wedges, for serving
  1. Halve brussels sprouts lengthwise. Use a paring knife to create a small V-shaped notch at the base of each brussels sprout half to remove the tough core, then thinly slice. Transfer shredded brussels sprouts to a medium bowl and add carrots and scallions; chill until ready to serve.
  2. Whisk together Chosen Foods Classic Mayo made with 100% Pure Avocado Oil, apple cider vinegar, miso, maple syrup, and 1 Tbsp. water in a small bowl until smooth. Slowly whisk in ¼ cup Chosen Foods 100% Pure Avocado Oil until emulsified and smooth. Stir in sesame seeds and season with salt. Set miso dressing aside until ready to serve.
  3. Place eggs, flour, and panko in 3 separate shallow bowls.
  4. Season both sides of a cutlet with salt. Dredge in flour, tapping off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere; transfer to a plate or small rimmed baking sheet. Repeat with remaining cutlets.
  5. Pour Chosen Foods 100% Pure Avocado Oil into a large high-sided skillet and heat over medium. Drop a couple of breadcrumbs into the oil; if they immediately start to sizzle, the oil is ready. Carefully lower cutlets into skillet with tongs; cook, turning halfway through, until deep golden brown, about 4 minutes total. Transfer cutlets to paper towels to drain and immediately season with salt.
  6. Just before serving, toss brussels sprouts, carrots, and scallions with reserved miso dressing. 
  7. Serve cutlets with slaw and lemon wedges.

 

Recipe sourced from: Chosen Foods | Cooking Oil, Sprays, & Mayo Made with Avocado

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