This quick and easy recipe for panko chicken with a green bean and cabbage salad dressed in miso is a speedy weeknight favourite. The dish combines salty, sweet, and slightly spicy flavours with a fresh shredded slaw, making it both punchy and nutritious. For an alternative, the sliced panko-coated chicken can be served in a brioche bun with the salad piled on top.
To prepare the salad, bring a medium saucepan of water to a boil and cook 200g of trimmed extra-fine green beans for about five minutes until just tender. Drain and plunge into cold water. In a large salad bowl, whisk together 4cm of finely grated fresh ginger, one small finely grated garlic clove, 25g of white miso, and a tablespoon of boiling water until smooth. Stir in one tablespoon of maple syrup, half a tablespoon of sesame oil, three tablespoons of groundnut oil, one tablespoon of soy sauce, and the juice of one lime. Season generously with sea salt and ground black pepper. Add 500g of finely shredded Chinese leaf or white cabbage and 150g of halved cherry tomatoes. Drain the beans, pat dry, and add to the bowl. Toss everything and set aside.
For the chicken, place four chicken breasts (about 160g each) between sheets of greaseproof paper and flatten with a frying pan or rolling pin. Season 60g of plain flour on a plate. Whisk two large eggs in a shallow bowl. On another plate, season 90g of panko breadcrumbs. Dip each flattened chicken breast in the flour, then the egg, and finally the breadcrumbs to coat completely. Heat enough groundnut oil in a large frying pan to a depth of 2cm over medium heat. Fry the chicken for six to eight minutes on each side until golden and cooked through. Transfer to a kitchen paper-lined plate to rest for a minute.
Toss most of two tablespoons of toasted sesame seeds through the salad and divide between four plates. Slice each chicken breast into strips and lay alongside the salad. Drizzle over any remaining dressing from the bowl, sprinkle with the remaining sesame seeds, and serve.
