Chicken Katsu and Salad with Carrot-Miso Dressing

Updated: Sep 30


I was in the mood for something like Veal Milanese with Arugula Salad the quintessential restaurant dish. It is Italian style breaded and fried veal topped with peppery greens. The contrast in flavors is what makes this dish stand out. Though I decided to mix it up a bit and created Chicken Katsu and Salad with Carrot-Miso Dressing. I fried Panko coated chicken to a perfect golden brown and topped it with a Greens with my own Carrot-Miso Dressing. The combination was so delicious. The hot -crisp chicken was the perfect partner to the fresh salad and this luscious delicately salty-sweet dressing. This was a winner.


Ingredients for Chicken Katsu and Salad with Carrot-Miso Dressing:


Chicken:

3 pounds chicken cutlets, sliced thin

3 cups plain Panko

2 cups flour

4 eggs

1/2 cup water

Canola Oil

Click HERE for Salad with Carrot-Miso Dressing recipe


Time-Saving Tip: Bread the chicken a few hours in advance and store it in the refrigerator until ready to fry. Prepare the salad and dressing and store separately. Store the salad in the fridge and leave the dressing at room temperature. Bring the salad to room temperature before serving.


Let's see what we need.


We're ready to cook.


Prepare the dressing and the salad; set aside.


You will need three different plates and bowls for the breading process. I use pie plates. One dish should have the flour; the second plate should have the eggs and water; beat with a fork to combine. Finally, the third plate should have the Panko.


Flour each slice of chicken and shake off any excess. Then dip it in the egg mixture and then the panko. Be sure to use one fork for the eggs and another for the flour and breading. If you use the same fork, it will become a mess of eggs and flour. Place the meat on a plate or platter as they're breaded. Be sure to put wax paper, plastic wrap, or parchment paper between the layers, so the slices don't stick to each other.


As you can see, I always set up a workstation. It has a paper towel-lined sheet pan with a rack, where I immediately transfer the cooked meat. The rack helps to keep the chicken crisp, which I think is paramount to this dish.Pour some oil in the pan. I like the pan to have a little more than a quarter of an inch of oil for frying. Heat over medium heat. I test the oil temperature by carefully dropping the smallest amount of water in the pan; If you run your finger under the faucet, an excess droplet of water will do the trick. If it sizzles, the oil is hot enough, and you can carefully add the chicken.


Transfer a slice of chicken on a plate; top with some of the salad some dressing.


It's ready! Chicken Katsu and Salad with Carrot-Miso Dressing is as pretty as its delicious. So if you're like me and would like a new twist to an old favorite, this is the one for you.

Enjoy!


Chicken Katsu and Salad with Carrot-Miso Dressing:


Chicken:

  • 3 pounds chicken cutlets, sliced thin

  • 3 cups plain Panko

  • 2 cups flour

  • 4 eggs

  • 1/2 cup water

  • Canola Oil

  • Click HERE for Salad with Carrot-Miso Dressing recipe

  • Prepare the dressing and the salad; set aside.

  • You will need three different plates and bowls for the breading process. I use pie plates. One dish should have the flour; the second plate should have the eggs and water; beat with a fork to combine. Finally, the third plate should have the Panko.

  • Flour each slice of chicken and shake off any excess. Then dip it in the egg mixture and then the panko. Be sure to use one fork for the eggs and another for the flour and breading. If you use the same fork, it will become a mess of eggs and flour. Place the meat on a plate or platter as they're breaded. Be sure to put wax paper, plastic wrap, or parchment paper between the layers, so the slices don't stick to each other.

  • Pour some oil in the pan. I like the pan to have a little more than a quarter of an inch of oil for frying. Heat over medium heat. I test the oil temperature by carefully dropping the smallest amount of water in the pan; If you run your finger under the faucet, an excess droplet of water will do the trick. If it sizzles, the oil is hot enough, and you can carefully add the chicken.

  • As you can see, I always set up a workstation. It has a paper towel-lined sheet pan with a rack, where I immediately transfer the cooked meat. The rack helps to keep the chicken crisp, which I think is paramount to this dish.

  • Transfer a slice of chicken on a plate; top with some of the salad some dressing.

  • Time-Saving Tip: Bread the chicken a few hours in advance and store it in the refrigerator until ready to fry. Prepare the salad and dressing and store separately. Store the salad in the fridge and leaves the dressing at room temperature. Bring the salad to room temperature before serving.

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