Dinner
Crispy Chili Chicken Cutlet
Gochujang Schnitzel
A Czech-style pounded chicken cutlet shatter-crisp under golden panko, lacquered in Korea's sticky gochujang honey glaze that builds slow heat, mellowed by buttery sweet cabbage and a sharp pickled cucumber bite on the side
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
930Calories
67gProtein
39gFat
76gCarbs
22gSugar
6gFiber
1200mgSodium
210mgChol
0gSat Fat
Goes well with
German Wheat Beer (Hefeweizen)
local
Korean Barley Tea (Borichae)
international
dairy-free-adaptable
nut-free
high-protein
fusion-kitchen
Instructions
1
Prep
Lay chicken breast between two sheets of plastic wrap and pound with a heavy pan to even 1cm thickness. Mince garlic. Thinly shred cabbage. Thinly slice cucumber into rounds. Slice scallion on the bias.
2
Build 1
Spread flour on one plate seasoned with salt and pepper. Beat egg in a shallow bowl. Spread panko on a third plate. Press chicken into flour, dip into egg, then coat in panko, pressing firmly so crumbs stick on both sides.
3
Build 2
Whisk gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a small saucepan off the heat until smooth and glossy. Toss cucumber rounds with sugar and a pinch of salt in a small bowl and rest 5 minutes until juices release.
4
Sear
Heat neutral oil in a heavy skillet over medium-high for 90 seconds until shimmering. Lay chicken in the pan and shallow-fry 3 minutes per side until panko turns deep golden and the cutlet reads 165F at the thickest point.
5
Build 3
Lift chicken to a rack to keep crisp. Pour off the oil and wipe the skillet. Add butter and shredded cabbage over medium heat 3 minutes until edges wilt and cabbage turns sweet and glossy.
6
Plate
Warm gochujang glaze over low heat 60 seconds until barely bubbling. Slice chicken into 2cm strips. Mound buttered cabbage on a plate, fan chicken on top, spoon glaze across the strips, and scatter sesame seeds and scallion. Serve pickled cucumber alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g16 oz boneless skinless chicken breast
- 80g1/3 cup all-purpose flour
- 22 large eggs
- 120g2 cup panko breadcrumbs
- 1 tsp1 tsp kosher salt
- 1 tsp1 tsp ground black pepper
- 120ml1/4 cup neutral oil
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 44 garlic cloves
- 2 tsp2 tsp toasted sesame oil
- 300g10 oz green cabbage
- 2 tbsp2 tbsp unsalted butter
- 11 small Persian cucumber
- 2 tsp2 tsp granulated sugar
- 2 tsp2 tsp white sesame seeds
- 22 scallion
