NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp All-purpose flour

0.5 large Egg

0.25 cup Panko breadcrumbs

1 tsp Avocado oil

1 cup Green cabbage

1 tsp Sesame oil

1 tbsp Rice vinegar

1 tbsp Tonkatsu sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Butterfly the chicken breast and pound it between two sheets of parchment paper until it is an even half-inch thickness.

• 2

  Season both sides of the chicken with the sea salt and black pepper.

• 3

  Prepare three shallow bowls: one with the flour, one with the beaten egg, and one with the panko breadcrumbs.

• 4

  Dredge the chicken in the flour, shaking off any excess, then dip into the egg, and finally press firmly into the panko until fully coated.

• 5

  Lightly brush or spray the coated chicken with avocado oil and place it in the air fryer basket.

• 6

  Air fry at 400°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, thinly shred the green cabbage and toss it in a bowl with the sesame oil and rice vinegar.

• 8

  Let the chicken rest for 2 minutes before slicing it into strips.

• 9

  Serve the sliced katsu over the cabbage salad and drizzle with the tonkatsu sauce.