Buttermilk battered fried chicken might be a Southern classic (and deservedly so!), but it’s always fun to switch things up. Try this Asian-inspired dish that swaps classic batter for crushed ramen noodle pieces, which give these chicken cutlets a satisfying crunch. Complete the dish by pairing it with a citrusy Asian salad.
Yield: Serves 4 (serving size: 1 chicken cutlet and 1 1/2 cups salad)
Total time: 30 Minutes
Ingredients
- 1bunch kale (about 8 oz.), stems removed, chopped (about 6 cups)
- 1bunch cilantro, chopped (about 1/3 cup)
- 3green onions, thinly sliced diagonally
- 1 1/4 cupsmatchstick carrots
- 3 1/2 tablespoonsfresh lime juice (about 2 limes)
- 2 tablespoonssoy sauce
- 1 teaspoonhoney
- 6 tablespoonsolive oil, divided
- 2(3-oz.) pkg. chicken-flavored instant Asian ramen noodle soup mix
- 1 teaspoonground ginger
- 1/4 teaspooncayenne pepper
- 4(5- to 6-oz.) chicken cutlets
- 2large eggs, lightly beaten
- 1/2 cupdry-roasted peanuts, chopped
Preparation
- Toss together kale, cilantro, green onions, and carrots. Whisk together lime juice, soy sauce, honey, and 1 tablespoon olive oil in a small bowl; pour over kale mixture, and toss to coat. Set aside while preparing chicken, tossing occasionally.
- Break ramen noodles into pieces. Process ramen noodles, seasoning mixtures from ramen packages, ginger, and cayenne pepper in a food processor until combined, 1 minute. Transfer mixture to a shallow dish, and set aside.
- Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Dip each cutlet in eggs, and dredge in ramen mixture, pressing to adhere.
- Cook half of chicken in 2 1/2 tablespoons hot olive oil in a large skillet over medium until golden brown and done, 2 to 3 minutes on each side. Place on a wire rack in a rimmed baking sheet, and keep warm in a 200° oven. Repeat procedure with remaining chicken and olive oil.
- Sprinkle peanuts over kale mixture, and serve with cutlets.
