BBQ Salmon Cobb Salad
A vibrant BBQ salmon Cobb salad featuring smoky grilled salmon, fresh greens, avocado, eggs, bacon, and tangy dressing. This hearty, protein-packed salad blends bold flavors and crisp textures for a satisfying meal.
Read MoreAir Fryer Katsu Sandwiches
Drescription
Katsu is a Japanese dish featuring a fried breadcrumb-coated piece of meat, often sliced and served with a dipping sauce on the side. Here, we take the crispy chicken cutlet and use it as a base for a sandwich. A tonkatsu-inspired tangy sauce pairs well with the chicken, while a napa cabbage and radish slaw provides freshness and crunch.
Ingredients
- ⅓ cup whole-wheat flour
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 ¼ cups whole-wheat panko breadcrumbs
- 2 large eggs
- 1 teaspoon dijon mustard
- 2 (8 ounce) boneless, skinless chicken breasts
- cooking spray
- ¼ cup reduced-sugar ketchup
- 3 tablespoons worcestershire sauce
- 1 tablespoon molasses
- 1 teaspoon reduced-sodium soy sauce
- ¼ teaspoon ground ginger
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil
- ½ teaspoon sugar
- ½ teaspoon toasted sesame oil
- 3 cups shredded napa cabbage
- ¼ cup julienned radishes
- 1 tablespoon sliced scallions
- ¼ cup kewpie mayonnaise or regular mayonnaise
- 4 whole-wheat hamburger buns, toasted
Directions
- Whisk flour and 1/4 teaspoon each salt and pepper in a shallow dish.
- Whisk panko and the remaining 1/4 teaspoon each salt and pepper in a second shallow dish. Whisk eggs and mustard in a third shallow dish until smooth.
- Cut chicken breasts in half horizontally to form 4 thin cutlets. Place a piece of plastic wrap over the cutlets and use the flat side of a meat mallet or heavy pan to pound the chicken lightly until about 1/2-inch thick.
- Dredge the cutlets in the flour to coat, shaking off excess. Dip in the egg mixture to coat. Dredge in the panko to coat, shaking off excess.
- Coat the basket of an air fryer with cooking spray. Working in batches as necessary, arrange the cutlets in a single layer in the basket; coat with cooking spray. Cook at 400°F, flipping once, until golden, crisp and an instant-read thermometer inserted in the center registers 165°F, about 7 minutes.
- Meanwhile, whisk ketchup, Worcestershire, molasses, soy sauce and ginger in a small bowl.
- Combine vinegar, avocado oil, sugar and sesame oil in a medium bowl. Add cabbage, radishes and scallions; stir to combine.
- Spread 1 tablespoon mayo on cut side of each bottom bun. Top with a crispy chicken cutlet, then drizzle with the tonkatsu sauce. Top with the remaining bun halves and serve with the coleslaw.
