Japanese · Dinner
Breaded Chicken Cutlet (GLP-1)
Panko-crusted chicken breast cutlet, pounded thin and pan-fried until golden, served over shredded cabbage with a fibre-rich edamame and daikon side. Seasoned simply with salt, pepper and a squeeze of lemon, this lighter katsu-style plate keeps portions modest, protein high and refined carbs to a minimum.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
392Calories
47.8gProtein
12.4gFat
25.1gCarbs
4.3gSugar
6.9gFiber
690mgSodium
275mgChol
2.9gSat Fat
880mgPotassium
110mgCalcium
3.4mgIron
0.6mcgVitamin B12
38mgVitamin C
low-carb
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Pat the chicken breast dry, cover with plastic and pound with a mallet to an even 1/2-inch thickness.
2
Season the cutlet with salt and pepper, dust in flour, dip in beaten egg, then press firmly into panko breadcrumbs until fully coated.
3
Heat olive oil in a nonstick skillet over medium heat and fry the cutlet 3 to 4 minutes per side until golden brown and cooked through.
4
Toss shredded cabbage, edamame and grated daikon with rice vinegar, then arrange on a plate with the sliced cutlet and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast, pounded to even 1/2-inch thickness
- 2/3 cup60g panko breadcrumbs
- 22 small eggs, beaten
- 2 tsp2 tsp all-purpose flour, for dusting
- 2 tsp10ml olive oil, for pan-frying
- 2 cup140g cabbage
- 1 cup120g cooked edamame, shelled
- 1/2 cup60g daikon
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
