with Roasted Green Beans & Ginger Rice

Yield: 2

Adapted from: Hello Fresh

Southern-fried, Milanese-style, schnitzel, Kiev—the dishes come from all corners of the world! True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice.
Prep: 5 Cook: 30

• 1thumb ginger
• 6oz green beans
• 1tsp garlic powder
• 1TBS cornstarch
• 4TBS katsu sauce
• ½cup jasmine rice
• 10oz chicken cutlets
• ½cup panko breadcrumbs
• 2TBS sour cream
• 1TBS sesame seeds
• salt & pepper
• cooking oil
• butter

Cook rice:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Peel and mince or grate ginger.

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger, cook, stirring, until fragrant, 1- to 2-minutes.

Stir in rice and ¾ cup water. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Roast green beans:

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, season with salt and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Pound chicken:

Meanwhile, pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until ½ inch thick. Season all over with garlic powder, salt, and pepper

Bread chicken:

On a shallow dish or plate, combine panko, cornstarch, and ½ tsp salt. Brush a thin layer of sour cream onto both sides of chicken (you may not use all the sour cream). Working one piece at a time, press chicken into panko mixture, coating all over.

Cook chicken:

Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken. Cook until panko is golden-brown, and chicken is cooked through, 2- to 3-minutes per side.

Tip: Thinner pieces will cook faster.

Transfer to a paper-towel-lined plate.

Finish & serve:

Place katsu sauce in a small microwave-safe bowl, microwave until warm, 20 seconds.

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice, chicken, and green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Sprinkle chicken and green beans with as many sesame seeds as you like and serve.