Japanese Chicken Katsu-Style with Cabbage Slaw (No Breadcrumbs)

Ingredients

• 1.25 lb Chicken breast
• 2 Eggs
• 2 cups Crushed pork rinds
• 1/2 cup Grated Parmesan(optional)
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 6 cups Cabbage (green or napa)
• 3 tbsp Rice vinegar
• 3 tbsp Mayonnaise
• 1 tbsp Soy sauce
• 1 tsp Erythritol sweetener(optional)
• 2 tbsp Ketchup(optional)

Instructions

1. 1

   Slice chicken breasts into cutlets. Pound to even thickness.

2. 2

   Set up breading: beat eggs in one bowl; mix crushed pork rinds with garlic powder, onion powder, salt, and pepper in another. Add Parmesan if using.

3. 3

   Dip each cutlet into egg, then press firmly into pork rind mixture.

4. 4

   Heat olive oil in a skillet over medium-high. Cook cutlets 3–4 minutes per side until deeply golden and cooked through.

5. 5

   Slaw: thinly slice cabbage. Toss with rice vinegar, mayonnaise, and soy sauce (and sweetener if desired). Chill 5 minutes.

6. 6

   Optional sauce: mix ketchup (if using) with a splash of soy sauce and rice vinegar to taste.

7. 7

   Serve chicken katsu with cabbage slaw and sauce on the side.