Chicken Katsu with Sesame Roasted Carrots

• servings: 2 servings
• active time: 35 minutes
• total time: 45 minutes

Ingredients

12 ounce Carrots

1 thumb Ginger

2 Scallions

½ cup Jasmine Rice

1 teaspoon Garlic Powder

1 cup Panko Breadcrumbs

1 ½ tablespoon Sour Cream

10 ounce Chicken Cutlets

4 tablespoon Katsu Sauce

1 tablespoon Sesame Seeds

1 tablespoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. • Once roasted, carefully toss with sesame seeds.

• While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water (1¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, pat pork* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½-inch thick. • Place panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper in a gallon-size zip-close bag. • Place sour cream in a medium bowl; add pork and turn to evenly coat. • Add coated pork to bag with seasoned panko and seal to close. Shake until pork is evenly coated. TIP: You may need to move around pork chops in bag, pressing with your hands, to spread out panko and make it stick. Swap in chicken for pork. TIP: If your cutlets are already ½ inch thick, you can skip the pounding.

• Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, add coated pork (discard any remaining panko in bag). • Cook until panko is golden brown and pork is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) • Transfer to a paper-towel-lined plate. Cook coated chicken as instructed until cooked through, 3-5 minutes per side.

• Place katsu sauce in a small microwave-safe bowl; microwave until warmed through, 30 seconds. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice, pork, and carrots between plates. Drizzle pork with katsu sauce. Sprinkle with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.

Nutrition

• Calories: 910 kcal
• Total Fat: 37 g
• Saturated Fat: 10 g
• Cholesterol: 130 mg
• Sodium: 1430 mg
• Total Carbohydrate: 97 g
• Dietary Fiber: 6 g
• Total Sugars: 18 g
• Protein: 41 g