Sesame Chicken with Apple-carot slaw
The slaw is delicious, the chicken is tasty, but the sesame dressing is amazing! You may want to make double for a salad the next day.
Servings: 4 servings
Ingredients
- 1 cup panko bread crumbs
- 3 tablespoon toasted sesame seeds plus extra for salad
- ¼ teaspoon cayenne
- 2 teaspoon kosher salt
- 1 tablespoon melted butter
- 4 chicken cutlets
- 1 Red apple
- 2 medium Carrots grated or julienned
- 2 Scallions sliced
- ½ medium Jicama peeled and julienned
- ⅓ cup Flat-leaf parsley chopped
Sesame Ginger Dressing
- Whisk together:
- 1 teaspoon grated fresh ginger
- 4 teaspoon sugar
- ¼ cup fresh lemon juice
- 5 tablespoon canola oil
- 2 teaspoon sesame oil
- ½ teaspoon sriracha 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.
Notes
Using your mandolin makes for simple prep!
