Crispy Taiwanese Chicken Cutlet Plate
Panko-crusted chicken cutlets with crispy fries, tangy slaw, and mayo—a viral sheet-pan dinner that looks restaurant-worthy and tastes even better.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Place chicken breasts between plastic wrap and pound to 1/2-inch thickness, then season with salt and pepper.
Step 2
Set up three shallow bowls: flour in one, beaten egg in another, panko mixed with salt and pepper in the third.
Step 3
Coat each chicken cutlet in flour, shaking off excess, then dip in egg, then press into panko until fully coated.
Step 4
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
Step 5
Sear cutlets 3-4 minutes per side until deep golden brown and internal temp reaches 165°F; transfer to a plate.
Step 6
Toss shredded cabbage with rice vinegar and a pinch of salt until wilted, about 2 minutes; meanwhile, bake fries according to package directions.
Step 7
Arrange crispy cutlets, hot fries, slaw, and a dollop of mayo on a plate and serve immediately.
Tools you’ll need
- plastic wrap
- meat mallet or rolling pin
- three shallow bowls
- 12-inch skillet
- instant-read thermometer
- sheet pan
- serving plate
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