Ingredients
2tbsprice vinegar,unseasoned
1tspsugar
1tsptoasted sesame oil
½tspgrated ginger
1clovegarlic,grated, or finely minced
¼tspkosher salt
1large English cucumber,seeded, diced
3tbspred onion,minced
1tbspsesame seeds,toasted
1lbchicken breast,boneless, skinless, cut lengthwise into thin cutlets
2tbspall-purpose flour
1large egg,lightly beaten
1cuppanko breadcrumbs,whole wheat
1tspShichimi Togarashi,(Japanese 7-Spice Blend)
½tspkosher salt,divided
freshly ground black pepper,to taste
1tbsptoasted sesame seeds
olive oil spray
sriracha sauce,optional
Preparation
Preheat oven to 400 F degrees.
In a small bowl, whisk together the vinegar, sugar, sesame oil, ginger, garlic, and salt.
Add the cucumber, onion, and sesame seeds, and stir. Set aside to allow the flavors to combine.
Season the chicken cutlets with ¼ teaspoon of salt and pepper.
Place flour on a shallow plate and egg in a medium bowl. Place panko, Togarashi, ¼ teaspoon salt, pepper, and sesame seeds on another shallow plate.
Dredge each cutlet lightly in flour, then in the egg (shaking off excess), then in the panko mixture.
Place on a sheet pan covered in parchment. Spray cutlets lightly with olive oil and bake for 20 minutes, rotating the pan halfway through.
Top each cutlet with about ½ cup of relish, 1 teaspoon of soy sauce and sriracha (if desired).
Serve.
