Chicken Katsu with Garlic Aioli
Tangy Angel Hair Slaw and Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- 1 large egg, lightly beaten
- ¼ cup whole wheat panko breadcrumbs
- ¼ cup almond flour
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp vegetable oil
- 3 Tbsp mayonnaise
- 1 tsp low-sodium soy sauce
- 2 cloves garlic, crushed
Instructions
- Pound chicken in a large zip-top plastic bag to a ¼-inch thickness using the heel of your hand or a meat mallet.
- Place egg in a shallow bowl. Stir together panko, almond flour, salt, and pepper in a second shallow bowl. Dip chicken in egg mixture; dredge in panko mixture, pressing gently to adhere.
- Cook chicken in hot oil in a large cast iron skillet over medium-high heat 3 minutes per side or until chicken is done.
- Stir together mayonnaise, soy sauce, and garlic in a small bowl. Serve with chicken.
