Seared Chicken Cutlets with Miso Butter Sauce and Charred Broccoli Salad

This Asian-inspired dish brings together juicy seared chicken cutlets and a luscious miso-garlic butter sauce. The sauce, enriched with a pat of butter, coats the chicken beautifully and adds a savory umami punch.

On the side, a pan-charred broccoli and cabbage salad is tossed with a bright sesame vinaigrette, crunchy cucumber and scallions. Topped with sesame seeds and scallion greens, it’s a light yet satisfying meal that comes together in under 30 minutes.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut broccoli into bite-size pieces if needed. Trim and thinly slice scallions, separating whites from greens. Dice cucumber into ¼-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and season with salt and pepper. Cook, stirring occasionally, until lightly charred, 4-5 minutes. Add ½ cup water and cook until tender and water evaporates, 2-3 minutes. Transfer to a medium bowl. Wipe out the pan.
3. Pat chicken cutlets dry with paper towels and season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side (reduce heat if browning too quickly). Transfer to a cutting board and tent with foil to keep warm. Wipe out the pan.
4. In the same pan over medium heat, combine ¼ cup water, miso sauce concentrate, half the garlic powder and a pinch of salt. Bring to a simmer and cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat and stir in 1 tablespoon butter and ¼ teaspoon sugar until combined.
5. In a large bowl, whisk together rice wine vinegar, half the sesame oil and a pinch of salt. Add the charred broccoli, coleslaw mix, scallion whites, cucumber and half the sesame seeds. Toss to coat.
6. Slice the chicken crosswise. Divide the chicken and charred broccoli salad between plates. Spoon the miso pan sauce over the chicken. Sprinkle with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

What can I substitute for miso sauce concentrate?

You can mix 1 tablespoon white miso paste with 2 tablespoons water and a splash of soy sauce as a substitute. Adjust seasoning to taste.

Is this recipe gluten-free?

The recipe as written may contain gluten if the miso sauce concentrate or other ingredients contain soy sauce. Check labels or use tamari to make it gluten-free.