Ingredients:
- 5 lbs Boneless, skinless chicken breasts
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- ½ cup All-Purpose Flour (or Rice Flour)
- 2 large Eggs, lightly beaten
- 1 cup Panko Breadcrumbs
- 2 Tbsp Sesame Oil (for pan-frying)
- ½ cup Vegetable Oil or Canola Oil (for dressing)
- ¼ cup Rice Vinegar (for dressing)
- 3 Tbsp Soy Sauce (or Tamari)
- 2 Tbsp Honey (or Maple Syrup)
- 1 Tbsp Fresh Ginger, finely grated
- 1 tsp Toasted Sesame Oil (for dressing)
- 1 clove Garlic, minced
- ½ tsp Sriracha or Chili Garlic Sauce (optional)
- 1 small head (about 6 cups) Napa Cabbage, thinly shredded
- 1 cup Shredded Carrot
- 1 Red Bell Pepper, thinly sliced or diced
- 1 cup Mandarin Orange Segments (canned, drained)
- ½ cup Green Onions (Scallions), thinly sliced
- ⅓ cup Sliced or Slivered Almonds, toasted
Instructions:
- Slice chicken breasts horizontally to create thinner cutlets. Season lightly with salt and pepper.
- Set up three shallow bowls: 1) Flour, 2) Beaten Eggs, 3) Panko Breadcrumbs. Coat each chicken cutlet sequentially (Flour -> Egg -> Panko), pressing the Panko on firmly.
- Cook the chicken: Pan-fry in sesame oil over medium-high heat for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Alternatively, bake at 400°F (200°C) for 15-18 minutes with cooking spray.
- Toast the slivered almonds in a dry pan over medium heat until fragrant. Set aside.
- Make the Vinaigrette: Combine all dressing ingredients (Vegetable Oil, Rice Vinegar, Soy Sauce, Honey, Ginger, Sesame Oil, Garlic, Sriracha) in a jar. Seal tightly and shake vigorously until emulsified.
- In the large salad bowl, combine the shredded Napa cabbage, carrots, red pepper, and green onions.
- Once the chicken has rested for 5 minutes, slice it thinly against the grain.
- Drizzle about two-thirds of the dressing over the vegetables and toss gently to coat. Arrange the sliced chicken over the top. Sprinkle with toasted almonds and mandarin orange segments. Serve immediately with extra dressing on the side.