Togarashi Chicken Cutlets with Sriracha Mayo

• 1/4 cups Flour
• 1/2 cups Panko Breadcrumbs
• 1 whole Egg, Beaten
• 2 whole Boneless, Skinless Chicken Breast Halves, Pounded 3/8 Inch Thick
• 1- 1/2 teaspoon Shichimi Togarashi*
• 1/4 cups Vegetable Oil Or As Needed
• 1/4 cups Mayonnaise
• 1 Tablespoon Sriracha Sauce
• 2 teaspoons Lemon Juice
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Soy Sauce
• 1/4 teaspoons Sugar
• 3 Tablespoons Vegetable Oil
• 2 teaspoons Sesame Oil
• 1 dash White Pepper
• 2 cups Romaine Lettuce, Thinly Sliced
• 1 whole Radish, Shaved On Mandolin
• 1/2 stalks Celery, Shaved On Mandolin
• 1/2 whole Medium Carrot, Shaved On Mandolin
• 1 whole Broccoli Stem, Cut Into Matchsticks (optional)
• 1 whole Scallion, Very Thinly Sliced, For Garnish
• 1 Tablespoon Toasted Sesame Seeds, For Topping

1. Prepare breading station.
2. Place flour and breadcrumbs on separate plates and egg into a bowl.
3. Season each component generously with salt and pepper.
4. Add togarashi to the breadcrumbs.
5. Season both sides of chicken generously with salt and pepper.
6. Coat chicken on both sides with flour, shaking off any excess.
7. Dip into egg wash and then coat with breadcrumbs, making sure to use one hand for the flour and breadcrumbs, and the other hand for the egg.
8. Place chicken on a plate and allow to sit at room temperature for at least 15 minutes or up to 30-60 minutes.
9. You can also prepare chicken in advance and allow it to sit in the fridge for several hours.
10. Just make sure that the chicken is at room temperature for 20-60 minutes before cooking.
11. After breading the chicken, prepare the mayo, salad dressing and scallions.
12. For the sriracha mayo, whisk together all ingredients in a bowl.
13. Season with salt, if needed.
14. For the salad, whisk together the vinegar, lemon juice, soy sauce and sugar in a small bowl.
15. Slowly stream in the oils, whisking constantly.
16. Season with salt and pepper.
17. For scallions, place a number of thinly sliced strands (1 scallion should be enough) into a small bowl of ice water until ready to use.
18. They should curl up and become more rigid as they absorb some of the water.
19. Heat a large saute pan over medium heat.
20. Coat pan in a 1/4 inch of oil.
21. Shallow fry chicken cutlets for 2-3 minutes per side, or until cooked through and golden brown.
22. Season lightly with salt after removing from pan.
23. Drain on paper towels or a wire rack.
24. Dress the vegetables lightly with a portion of the dressing.
25. For serving, spread sriracha mayo on plate using the back of a large spoon.
26. Place chicken on an angle over the sauce.
27. Top with salad, a drizzle of additional dressing, scallions and sesame seeds.
28. Enjoy.

flour, breadcrumbs, egg, chicken, shichimi, vegetable oil, mayonnaise, sriracha sauce, lemon juice, rice vinegar, lemon juice, soy sauce, sugar, vegetable oil, sesame oil, white pepper, romaine lettuce, stalks celery, carrot, broccoli, scallion, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/togarashi-chicken-cutlets-with-sriracha-mayo/ (may not work)