Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Gluten Free Chicken Katsu
2 skinless, boneless chicken breasts
salt and pepper
2 tablespoons all-purpose flour
1 egg, beaten
1 cup gluten free panko bread crumbs (find them on Aisle 5!)
1 cup oil for frying, or as needed (I prefer avocado!)
For serving: cooked rice, shredded green cabbage, and tonkatsu sauce*
Cut each chicken breast in half then pound to 1/2 inch thickness. Pat dry with a paper towel then sprinkle both sides with salt and pepper.
Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain. Slice into 1-inch strips. Serve with cooked rice, shredded green cabbage, and gluten free tonkatsu sauce!
*Find the recipe at davisfood.coop/recipes
Yield: 4 servings