Crispy Panko Chicken Cutlets with Ginger Rice and Sesame Green Beans

These crispy panko chicken cutlets bring together a crunchy golden crust, fluffy ginger-scallion jasmine rice and roasted green beans finished with sesame oil and seeds.

A simple sauce made with ketchup, Dijon mustard, soy sauce, sugar and water adds a savory-sweet finish that ties the plate together without much effort.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 425°F. Peel and mince the ginger until you have about 1 tablespoon. Thinly slice the scallions, keeping the white parts and green tops separate.
2. Heat a drizzle of vegetable oil in a medium pot over medium heat. Add the minced ginger and scallion whites and cook, stirring, until fragrant, 1 to 2 minutes.
3. Add the jasmine rice to the pot and stir to coat it in the aromatics. Stir in 1 cup water and a pinch of salt. Bring to a boil, then cover, reduce the heat to a gentle simmer and cook until the rice is tender, about 15 minutes. Keep covered until serving.
4. Meanwhile, place the green beans on a baking sheet. Toss with a drizzle of vegetable oil, salt and pepper. Roast until tender and lightly crisped, 10 to 12 minutes.
5. Transfer the roasted green beans to a medium bowl. Toss with the sesame oil and as many sesame seeds as you like.
6. Pat the chicken cutlets dry with paper towels. Season all over with salt and pepper, then brush with sour cream.
7. Place the panko breadcrumbs in a shallow dish and season with salt and pepper. Press the chicken into the panko, coating both sides and pressing firmly so the crumbs adhere.
8. Heat a large drizzle of vegetable oil in a large pan over medium-high heat, using a nonstick pan if available. Add the chicken and cook until the panko is golden brown and the chicken is no longer pink in the center, 3 to 4 minutes per side.
9. While the chicken cooks, make the sauce. In a small bowl, stir together the ketchup, Dijon mustard, soy sauce, sugar and 1 teaspoon water.
10. Divide the ginger rice and sesame green beans between plates. Slice the chicken and arrange it over the rice. Drizzle the sauce over the chicken and rice, then finish with the scallion greens. Serve any extra sauce on the side.

Recipe Tips

FAQ

What does the sour cream do on the chicken?

The sour cream helps the panko breadcrumbs stick to the seasoned chicken cutlets before pan-cooking.

Can I use all of the sesame seeds?

Yes. The recipe uses up to 1 tablespoon sesame seeds for 2 servings, but you can add as much as you like when tossing the roasted green beans.

What is in the sauce?

The sauce is a quick mixture of ketchup, Dijon mustard, soy sauce, sugar and a little water.

How do I know when the chicken is done?

Cook the cutlets for 3 to 4 minutes per side, until the panko is golden brown and the chicken is no longer pink in the center.

What should I serve with the panko chicken?

This recipe is served with ginger-scallion jasmine rice and roasted green beans tossed with sesame oil and sesame seeds.