CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE

Crispy Curried Chicken Cutlets With a Lot of Cabbage image

Eric Kim's ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

Provided by Eric Kim

Yield Serves 2

Number Of Ingredients 16

Ingredients

2 Tbsp. rice vinegar
2 Tbsp. sugar
½ tsp. kosher salt
½ lb. (about 3 cups) green cabbage, cored and as thinly sliced as possible
2 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 Tbsp. dark brown sugar
2 boneless, skinless chicken breasts (6 to 8 oz. each)
Kosher salt and freshly ground black pepper
¼ cup mayonnaise
2 Tbsp. Dijon mustard
1 cup panko bread crumbs, plus more as needed
1 ½ tsp. curry powder
1 tsp. garlic powder
4 Tbsp. vegetable oil
Cooked white rice, for serving

Steps:

Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside