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nonstick cooking spray egg garlic powder mustard powder ground ginger sesame seeds thin chicken cutlets cabbage green onion sugar cider vinegar cider vinegar lower lower ketchup Worcestershire sauce cayenne pepper
Viewed: 34 - Published at: 7 years agoIngredients
- nonstick cooking spray
- 1 large egg
- 1/2 tsp. garlic powder
- 2 tsp. dry mustard powder
- 1 3/4 tsp. ground ginger
- 1 c. panko (Japanese bread crumbs)
- 3 tbsp. sesame seeds
- 1 1/4 lb. thin chicken cutlets
- 1 lb. cabbage
- 1 green onion
- 1 tsp. sugar
- 2 tbsp. cider vinegar
- 2 tsp. cider vinegar
- 1 tbsp. lower-sodium soy sauce
- 1/2 tsp. lower-sodium soy sauce
- 3/4 c. ketchup
- 1 tsp. Worcestershire sauce
- .13 tsp. cayenne pepper
Method
- Preheat oven to 450 degrees F. Place rack in 18-inch by 12-inch jelly-roll pan lined with foil.
- Spray with cooking spray.
- In shallow dish, whisk egg, garlic powder, 1 teaspoon dry mustard, 1 teaspoon ground ginger, and 1/4 teaspoon black pepper.
- In another dish, mix panko and sesame seeds.
- Dip chicken into egg, then panko mix.
- Place on rack.
- Spray chicken with cooking spray; bake 15 to 20 minutes or until cooked through (165 degrees F).
- Meanwhile, toss cabbage with onion, sugar, 2 tablespoons vinegar, 1/2 teaspoon soy sauce, and 1/4 teaspoon each salt and black pepper.
- In bowl, mix ketchup, Worcestershire, cayenne, 1 tablespoon soy sauce, 2 teaspoons vinegar, 1 teaspoon dry mustard, and 3/4 teaspoon ground ginger.
- Serve chicken with sauce and slaw.
