Crispy Chicken Cutlets with Kohlrabi Slaw

From the garden

• 2 medium kohlrabi, thick skin peeled away, cut into matchsticks or coarsely grated
• 1 medium carrot, coarsely grated
• 2 green onions, thinly sliced

From the pantry

• ⅓ cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp honey
• 1½ lb boneless, skinless chicken breasts, halved horizontally and pounded to 1/2 inch
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1½ cups panko breadcrumbs
• ½ cup vegetable oil — for shallow-frying
• 1 lemon — cut into wedges
• salt — to taste
• black pepper

1. Make the slaw first so it has time to mellow: toss the kohlrabi and carrot with a good pinch of salt, let sit 10 minutes, then squeeze out the released liquid. Stir together the mayonnaise, vinegar, Dijon, and honey, fold in the vegetables and green onions, and refrigerate.
2. Season the pounded cutlets with salt and pepper. Set up a breading line: flour in one dish, beaten eggs in a second, panko in a third.
3. Coat each cutlet — flour, shaking off the excess, then egg, then panko, pressing so the crumbs stick everywhere. Rest the breaded cutlets 5 minutes so the coating sets.
4. Heat the oil in a wide skillet over medium-high until a pinch of panko sizzles instantly. Fry the cutlets two at a time, 3–4 minutes per side, until deep golden and cooked through to 165°F. Drain on a rack, not paper towels, and salt while hot.
5. Taste the slaw, adjust with salt and vinegar, and serve it piled beside (or on top of) the cutlets with lemon wedges.