I admit I love fried food. There's nothing like a little crispy chicken to take the edge off a long day, am I right? Luckily for my health, fried chicken is a little too time- and mess-intensive for me to do it at home very often. Here, however, is a perfect stand-in, easy enough for a weeknight with little kids running around. It gets a little more interesting with the addition of Shichimi Togarashi, a Japanese spice blend featuring chile flakes, citrus, nori and sesame seeds. This is in no way a traditional dish, although it is a bit of a riff on chicken katsu. I served it with some Sriracha mayo and a simple Asian salad dressing. Recipe adapted from Honest Cooking.
2 boneless skinless chicken breasts
1/2 cup flour
2 eggs, beaten
1 cup panko breadcrumbs
4 tbsp Shichimi Togarashi
Sriracha mayo: mix a couple dollops of mayonnaise with a couple spoonfuls of Sriracha, depending on your heat preference.
Place the chicken on a cutting board. Hold your knife parallel to the cutting board and slice each chicken breast in half. Lay a sheet of plastic wrap or parchment paper on top of the chicken and pound each cutlet to 1/4-inch thickness. Sprinkle each on both sides with salt.
Set up three dishes: one with the flour, one with the eggs and in the third dish, combine the panko breadcrumbs with the 4 tbsp of Shichimi Togarashi. One by one, dredge each cutlet in the flour, then the egg, then the panko-spice mix. I actually sprinkle a little extra Shichimi Togarashi on the egg-dipped cutlet before dredging in the panko mixture, but this isn't totally necessary. You can fry right away or keep the breaded cutlets in the fridge until you're ready.
In a large skillet, heat about a 1/4 inch of vegetable oil on medium heat. Fry the cutlets in batches until they are cooked through and crispy on the outside, about 2-3 minutes per side. Lay the finished cutlets on a wire rack to drain. Serve with Sriracha mayo.