Sesame Chicken Cutlets with Curry Sauce and Celery Slaw
I whipped up this simple summer dinner the other night and I received rave reviews about it. So, I wanted to share it with you all! It is a sesame chicken cutlet, with curry sauce and celery slaw. It seems like it would be a difficult dinner to throw together, but it is actually quite simple. Everyone will love this flavorful, unique dish!
Prep Time: 10 minutes | Cook Time: 20 ish minutes
Serves: 3-4
Ingredients:
1.75 lbs of chicken breasts (3-4 breasts)
2 eggs
1 cup all-purpose flour
1 cup panko breadcrumbs
3 tbsp sesame seeds
kosher salt and freshly cracked black pepper to taste
3 tbsp high-heat oil (like avocado)
3/4 cup mayo
3/4 cup full-fat Greek yogurt
3 tbsp curry powder
1 tbsp mango chutney
pinch of kosher salt
3 stalks of celery, sliced diagonally into 1/4 inch pieces
1 green apple, finely diced
1 small fennel bulb, thinly sliced
1/2 lemon, juiced
2 tbsp cilantro, finely chopped
big pinch of kosher salt and freshly cracked black pepper
Method:
Pound the chicken breasts until they are 1/4-1/8 inch thick.
In one shallow bowl, whisk together the two eggs. In another shallow bowl, add the flour, sesame seeds, salt, and pepper. In another shallow bowl, add the panko breadcrumbs.
Heat the 3 tbsp of high-heat cooking oil in a large skillet over medium heat.
Dip each chicken cutlet first into the flour, then the egg, and lastly, the panko. Place on a plate until ready to fry.
Once the oil is hot, cook 1 or two chicken cutlets at a time, 3-4 minutes per side. Once done, they should be golden brown and have an internal temperature of 165°F. Let rest on a plate to the side.
In a small bowl, add the mayo, yogurt, curry powder, chutney, and salt and pepper. Whisk to combine.
In a medium bowl, toss together the celery, apple, fennel, lemon juice, cilantro, and salt and pepper. Taste and adjust seasonings as needed.
Serve the cutlets with a big dollop of the curry sauce on top, and a generous helping of the celery slaw on the side. Enjoy!
