Cook what you grow
Crispy Chicken Cutlets with Kohlrabi Slaw
Schnitzel-style panko-breaded chicken cutlets with the Central European counterpoint: a crunchy, creamy-tangy slaw of shaved kohlrabi and carrot.
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Ingredients
serves 4From 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