Ingredients
Sesame Chicken Cutlets
- 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 tablespoon soy sauce
- 1 cup panko breadcrumbs
- 1/2 cup white sesame seeds
- 2 tablespoons neutral oil (avocado or grapeseed), plus more as needed
- Flaky sea salt
- Steamed rice, for serving
Miso-Kewpie Sauce
- 3 tablespoons kewpie mayo
- 1 tablespoon white (shiro) miso
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1-2 tablespoons warm water, to thin
Shaved Radish and Fennel Salad
- 6 radishes, thinly sliced into rounds
- 1/2 small fennel bulb, shaved thin, fronds reserved
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon flaky salt
- Black pepper to taste
Instructions
- Start your rice in a rice cooker.
- Season the pounded cutlets on both sides with salt, pepper, and garlic powder. Let them rest for 10 minutes while you prepare your sauce, salad, and dredging station.
- Whisk together the kewpie mayo, miso, soy sauce, rice vinegar, sesame oil, and honey. Add warm water a teaspoon at a time until the sauce is pourable but still has body. Taste and adjust: more miso for depth, more vinegar for brightness.
- Combine the radishes and shaved fennel in a bowl. Whisk together the olive oil, rice vinegar, and honey and pour over the vegetables. Toss gently, season with flaky salt and pepper, and scatter the fennel fronds over the top.
- Whisk the eggs and soy sauce together in a small quarter sheet pan or low bowl. In a second quarter sheet pan or low bowl, mix the panko and sesame seeds until evenly combined.
- Dip each cutlet in the egg wash, letting the excess drip off, then press firmly into the sesame-panko mixture on both sides. The coating should feel dry and well-adhered before it goes near the pan. Transfer prepared cutlets to a wire rack.
- Heat the oil in a large skillet over medium-high heat until it shimmers. Working in batches, add the cutlets without crowding and cook for 3 to 4 minutes per side, without moving, until the crust is deep amber and the internal temperature reads 165°F. The sesame seeds will be fragrant and toasted. Transfer to a wire rack, sprinkle immediately with flaky sea salt, and rest for 5 minutes.
- Spoon the rice onto each plate with a cutlet. Pile the radish and fennel salad alongside. Serve with dipping sauce on the side or drizzled over everything.