Chicken Katsu with Creamy Slaw Chicken Katsu with Creamy Slaw

This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side. Serve with steamed brown rice or buckwheat soba noodles to round out the meal. We like to use chicken cutlets made with dark-meat chicken thighs—they have more than twice the immune-boosting zinc of white-meat chicken breasts.

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• By: Breana Lai EatingWell Associate Food Editor

Ingredients 4 servings

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• 4 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 tablespoons all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs, preferably whole-wheat
• 5 tablespoons peanut or grapeseed oil
• 4 scallions, sliced

• 1 tablespoon minced fresh ginger
• 6 cups thinly sliced red cabbage
• 1/2 cup grated carrot
• 2 tablespoons mayonnaise
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon white sugar