dairy-free-adaptable · Dinner
Crispy Chili Chicken Cutlet
Gochujang Schnitzel
A Czech-style pounded chicken cutlet shatter-crisp under golden panko, lacquered in Korea's sticky gochujang honey glaze that builds slow heat, mellowed by buttery sweet cabbage and a sharp pickled cucumber bite on the side
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
930Calories
67gProtein
39gFat
76gCarbs
22gSugar
6gFiber
1200mgSodium
210mgChol
Goes well with
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Instructions
1
Prep
Lay each chicken breast between two sheets of plastic wrap and pound with a heavy pan to even 1cm thickness. Mince garlic. Thinly shred cabbage. Thinly slice cucumber into rounds. Slice scallions on the bias.
2
Build 1
Spread flour on one plate seasoned with salt and pepper. Beat eggs in a shallow bowl. Spread panko on a third plate. Press each chicken piece into flour, dip into egg, then coat in panko, pressing firmly so crumbs stick on both sides.
3
Build 2
Whisk gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a small saucepan off the heat until smooth and glossy. Toss cucumber rounds with sugar and a pinch of salt in a small bowl and rest 5 minutes until juices release.
4
Sear
Heat neutral oil in a heavy skillet over medium-high for 90 seconds until shimmering. Lay both chicken pieces in the pan and shallow-fry 3 minutes per side until panko turns deep golden and the cutlets read 165F at the thickest point.
5
Build 3
Lift chicken to a rack to keep crisp. Pour off the oil and wipe the skillet. Add butter and shredded cabbage over medium heat 3–4 minutes until edges wilt and cabbage turns sweet and glossy.
6
Plate
Warm gochujang glaze over low heat 60 seconds until barely bubbling. Slice each chicken piece into 2cm strips. Divide buttered cabbage between two plates, fan chicken on top of each, spoon glaze across the strips, and scatter sesame seeds and scallions. Serve pickled cucumber alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken breast
- 80g (2.8 oz) all-purpose flour
- 2 large eggs
- 120g (4.2 oz) panko breadcrumbs
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 120ml (1/2 cup) neutral oil
- 4 tbsp gochujang
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 4 garlic cloves
- 2 tsp toasted sesame oil
- 300g (10.6 oz) green cabbage
- 2 tbsp unsalted butter
- 1 small Persian cucumber
- 2 tsp granulated sugar
- 2 tsp white sesame seeds
- 2 scallions