Seared Chicken Cutlets with Miso Pan Sauce and Sesame Green Bean Salad

This quick and satisfying dinner brings together juicy seared chicken cutlets and a savory miso-garlic butter sauce. The sauce comes together in the same pan, picking up all those delicious browned bits for maximum flavor. Paired with a crisp green bean and cabbage salad tossed in a bright sesame vinaigrette, this meal is a perfect balance of rich and fresh.

Ready in about 30 minutes, this recipe is ideal for busy weeknights when you want something special without a lot of fuss. The combination of umami-packed miso, nutty sesame and tender chicken is sure to become a favorite. Serve it with a sprinkle of scallion greens and sesame seeds for a beautiful finish.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView 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) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim green beans if needed. Thinly slice scallions, separating whites and greens. Dice cucumber into ¼-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. If they haven’t softened, add 1-2 tablespoons water and cook a bit more. Transfer to a medium bowl. Wipe out the pan.
3. Pat chicken cutlets dry with paper towels; season with salt and pepper. Heat another 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. If browning too quickly, reduce heat to medium. Transfer to a cutting board and tent with foil. 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; stir in 1 tablespoon butter and ¼ teaspoon sugar until combined.
5. In a large bowl, whisk together rice wine vinegar, remaining sesame oil and a pinch of salt. Add cooked green beans, coleslaw mix, scallion whites, cucumber and half the sesame seeds. Toss to coat.
6. Slice chicken crosswise. Divide chicken and green bean salad between plates. Spoon miso pan sauce over chicken. Sprinkle with scallion greens and remaining sesame seeds. Serve immediately.

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 cutlets or pound to even thickness for even cooking.

What can I substitute for miso sauce concentrate?

If you don’t have miso concentrate, whisk together 2 tablespoons white miso paste with 1 tablespoon soy sauce, 1 teaspoon sugar and 2 tablespoons water.

Is this recipe gluten-free?

The recipe as written contains soy (from miso) and may not be gluten-free. To make it gluten-free, use tamari instead of soy sauce and ensure your miso is gluten-free.