Curried Chicken Cutlets

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This is an utterly delicious chicken dinner ready in 15 minutes. The recipe is from Eric Kim’s book ‘Korean American’.
Serves 2

2 tbsp rice vinegar
2 tbsp sugar
kosher salt
ground black pepper
3 cups green cabbage, thinly sliced
2 tbsp worcestershire sauce
2 tbsp ketchup
2 boneless chicken thighs
¼ cup mayonaise
2 tbsp dijon mustard
1 cup panko bread crumbs
1½ tsp curry powder
1 tsp garlic powder
4 tbsp oil of choice
300g long grain rice, cooked

– In a large bowl, whisk together ¼ cup water, the vinegar, sugar, and ½ tsp salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.

– In a small bowl, mix together the worcestershire sauce, ketchup, and brown sugar until smooth. This is the kkasseu sauce.

– On a large plate, stir together the mayonnaise and mustard. Set aside.

– On another large plate, mix the panko breadcrumbs, curry powder, garlic powder, and a generous pinch of salt and pepper. Set aside.

– Place the chicken breasts between two sheets of baking paper and pound them with a rolling pin until they are flat and ¼-inch thick. Season with salt and pepper on both sides.

– Place the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then. transfer the chicken to the second plate and press down, flipping and pressing multiple times to coat the chicken evenly in breadcrumbs.

– Add 2 tbsp of oil to a hot pan. Add the chicken cutlets and fry for about 2 minutes until golden and crisp. Turn them over and fry for another 2 minutes.

– Once cooked, transfer to some kitchen roll to remove any excess oil

Serve the cutlets with a generous drizzle of kkasseu sauce, pickled cabbage, and white rice.