Japanese Chicken Katsu-Style Lettuce Cutlets (Low-Carb)

Ingredients

• 4 cups Spinach
• 2 large Eggs
• 1.2 lb Chicken cutlets (or thin chicken breasts)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup All-purpose flour
• 1 cup Panko-style breadcrumbs (or crushed pork rinds for lower carb)
• 2 cups Vegetable oil
• 1/4 cup Ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp Rice vinegar
• 1 tsp Soy sauce
• 2 cups Shredded cabbage (optional)(optional)

Instructions

1. 1

   Prepare sauce: mix ketchup, Worcestershire, rice vinegar, and soy sauce in a bowl. Set aside.

2. 2

   Set up breading stations: flour in one bowl, beaten eggs in another, breadcrumbs in a third.

3. 3

   Season chicken with salt and pepper. Dredge each piece in flour, dip in egg, then coat thoroughly with breadcrumbs.

4. 4

   Heat oil in a deep skillet to medium-high (about 350°F / 175°C).

5. 5

   Fry cutlets in batches until golden and cooked through (about 4–6 minutes per batch depending on thickness). Drain on a rack.

6. 6

   Make salad base: toss spinach (and optional cabbage) with a tiny splash of vinegar or water and a pinch of salt.

7. 7

   Serve: slice cutlets, place over spinach salad, and drizzle with katsu-style sauce.