3tablespoontoasted sesame seedsplus extra for salad
¼teaspooncayenne
2teaspoonkosher salt
1tablespoonmelted butter
4chicken cutlets
1Red apple
2medium Carrotsgrated or julienned
2Scallionssliced
½medium Jicamapeeled and julienned
⅓cupFlat-leaf parsleychopped
Sesame Ginger Dressing
Whisk together:
1teaspoongrated fresh ginger
4teaspoonsugar
¼cupfresh lemon juice
5tablespooncanola oil
2teaspoonsesame oil
½teaspoonsriracha hot sauce.
Instructions
Heat oven to 400ºF. In a shallow bowl mix together bread crumbs, sesame seeds, cayenne, salt and butter. Dip chicken cutlets into beaten egg, then into panko mixture.
Bake on a foil-lined baking pan until golden and cooked through, about 12 min. Slice to serve with slaw.
Combine sliced apple, julienned or grated carrot, thinly sliced scallions, julienned jicama, chopped flat-leaf parsley and toasted sesame seeds for the slaw. Serve chicken on top with Sesame Dressing.