The Barbel Bistro - Chicken Katsu with greens and wasabi aioli

Wyatt and I love trying out new healthy recipes.

Here’s one of our favorites - Chicken Katsu with greens and wasabi aioli! Katsu, or "cutlet," is a Japanese dish of thinly pounded pan-fried chicken. Here, it's combined with Asian greens and a spicy wasabi aioli for added kick. 30-40 minutes---------------Serves 2 people-----------------530 calories per serving Ingredients: 2 cloves garlic 6 ounces baby bok choy, divided 6 ounces Chinese broccoli, divided 2 boneless skinless chicken breasts 1 tablespoon sesame oil 1 jar mayonnaise 1 packet wasabi 2 packets soy sauce 2 ounces baby spinach ¼ cup flour 1 teaspoon mustard powder ¾ cup panko breadcrumbs You’ll Need: 1 tablespoon canola oil 1 egg kosher salt black pepper plastic wrap meat mallet or small heavy pan 12" large nonstick pan aluminum foil 1. Prepare Ingredients - Using the flat side of a knife, smash garlic. Rinse remaining produce. Cut bok choy and Chinese broccoli crosswise into 1-inch pieces, keepingleaves and stems separate. Rinse chicken and pat dry with paper towel. Place between 2 pieces plastic wrap and using a meat mallet or small heavypan, pound to ¼-inch thickness. 2. Sauté Stems - Heat sesame oil in a large nonstick pan over medium heat. When oil is shimmering, add garlic, bok choy stems, and Chinese broccoli stems and sauté, stirring, until bright green and just tender, about 6 minutes. Meanwhile, whisk together mayonnaise and as much wasabi as desired in a small bowl to make wasabi aioli. Taste and add salt and pepper as needed. 3. Sauté Leaves - Add soy sauce, spinach, bok choy leaves, and Chinese broccoli leaves to pan with stems over medium heat. Sauté, stirring, until bright green and wilted, about 4 minutes. Taste and add salt and pepper as needed. Transfer to a plate. Remove and discard garlic. Set aside. Meanwhile, separate 1 egg, reserving white.

4. Dredge Chicken - Pour flour onto a large plate. Season with ¼ teaspoon kosher salt and pepper as desired. In a large shallow bowl, whisk together mustard powder and 1 egg white. Pour breadcrumbs onto a separate large plate. Season chicken all over with ¼ teaspoon kosher salt and pepper as desired. Dredge in flour mixture, shaking off excess. Dredge in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere. 5. Fry Chicken Katsu - Wipe pan from greens clean and add 1 tablespoon canola oil over medium heat (see Recipe Tip). When oil is shimmering, add chicken and fry until browned on outside and cooked through, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. 6. Plate Chicken Katsu - Wipe pan from chicken clean and add sautéed greens over medium heat. Reheat, stirring, until warmed through, about 1 minute. Serve alongside chicken katsu with wasabi aioli for dipping


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