Nourish

Test Kitchen Favorite: Chicken Katsu with Greens and Wasabi Aioli

Learn how to make the Japanese staple, chicken katsu, served here with Chinese broccoli, baby spinach, and wasabi aioli.

Katsu, or “cutlet,” is a Japanese dish of thinly pounded pan-fried chicken. Here, it’s combined with Asian greens and a spicy wasabi aioli for added kick.

RECIPE TIP
Wasabi is spicy, so use only as much as desired.

INGREDIENTS
2 cloves garlic
6 ounces baby bok choy, divided
6 ounces Chinese broccoli, divided
2 boneless skinless chicken breasts
1 tablespoon sesame oil
1 jar mayonnaise
1/2 teaspoon wasabi
4 teaspoons soy sauce
2 ounces baby spinach
¼ cup flour
1 teaspoon mustard powder
¾ cup panko breadcrumbs

YOU’LL NEED
1 tablespoon canola oil
1 egg
kosher salt
black pepper
plastic wrap
meat mallet or small heavy pan
12″ large nonstick pan
aluminum foil

1. Prepare Ingredients
Using the flat side of a knife, smash garlic. Rinse remaining produce. Cut bok choy and Chinese broccoli crosswise into 1-inch pieces, keeping leaves and stems separate. Rinse chicken and pat dry with paper towel. Place between 2 pieces plastic wrap and using a meat mallet or small heavy pan, pound to ¼-inch thickness.

2. Sauté Stems
Heat sesame oil in a large nonstick pan over medium heat. When oil is shimmering, add garlic, bok choy stems, and Chinese broccoli stems and sauté, stirring, until bright green and just tender, about 6 minutes. Meanwhile, whisk together mayonnaise and as much wasabi as desired in a small bowl to make wasabi aioli (see Recipe Tip). Taste and add salt and pepper as needed.

3. Sauté Leaves
Add soy sauce, spinach, bok choy leaves, and Chinese broccoli leaves to pan with stems over medium heat. Sauté, stirring, until bright green and wilted, about 4 minutes. Taste and add salt and pepper as needed. Transfer to a plate. Remove and discard garlic. Set aside. Meanwhile, separate 1 egg, reserving white.

4. Dredge Chicken
Pour flour onto a large plate. Season with ¼ teaspoon kosher salt and pepper as desired. In a large shallow bowl, whisk together mustard powder and 1 egg white. Pour breadcrumbs onto a separate large plate. Season chicken all over with ¼ teaspoon kosher salt and pepper as desired. Dredge in flour mixture, shaking off excess. Dredge in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

5. Fry Chicken Katsu
Wipe pan from greens clean and add 1 tablespoon canola oil over medium heat (see Recipe Tip). When oil is shimmering, add chicken and fry until browned on outside and cooked through, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

6. Plate Chicken Katsu
Wipe pan from chicken clean and add sautéed greens over medium heat. Reheat, stirring, until warmed through, about 1 minute. Serve alongside chicken katsu with wasabi aioli for dipping.

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