Chicken Cutlets w/ Broccoli Mash, Carrot Slaw and Hot Mustard
Juicy, crunchy chicken cutlets with savory broccoli mashed potatoes and spicy mustard dipping sauce.
Chicken Cutlets w/ Broccoli Mash, Carrot Slaw and Hot Mustard
Serves 4
Chicken cutlets are one of those classic dishes I can remember eating growing up. The cutlets of my childhood were usually Italian-American in origin and either made into chicken parm sandwiches or chicken parm with pasta.
These cutlets are lighter than the cutlets I grew up eating but no less satisfying. The juicy, flavorful cutlets are marinated in jjangachi brine and milk then breaded and fried. The accompanying sides have an eclectic mix of flavors and textures that make this meal interesting and moreish with each bite.
“Recipe Tips:
1. Begin with the lesser amount of doengjang and add more to taste but keep in mind that the more doenjang you add will make the mash softer and more liquid.
**2. To make the marinade without jjangachi use, 150ml (0.75 c) milk, 50ml (0.25 c) soy sauce and 1 T maesil along with the listed flavorings and spices.”
Ingredients
Chicken Marinade
**100ml (0.50 c) jjangachi brine (See Recipe Tip Section for an alternative)
100ml (0.50 c) milk
10g (2 t) Tabasco
1.5 t onion powder
1.5 t garlic powder
1 t ground black pepper
1 t kosher salt
0.75 t ground coriander
0.50 t MSG
908g (2 lbs) chicken breasts, sliced in half to make cutlets and pounded to an even thickness
Carrot Slaw
568g (1.25 lbs) carrots, julienne
50g (5) scallions, sliced thinly
Dressing
2 T vegetable oil
8 garlic cloves, sliced
1.5 t garam masala
0.75 t gochugaru – optional
0.25 t ground cumin
1 T rice vinegar
4 t soy sauce
2 t yondu or soy sauce
2 t maesil
0.25 t kosher salt
Hot mustard
45g (3 T) yellow mustard
20g (1 T) mayo
2 T honey
1 T Dijon mustard
1 T sriracha
2 t maesil or honey
1.5 t Asian hot mustard - optional
1 t soy
0.75 t gochugaru
0.25 t garlic powder
0.25 t kosher salt
0.25 t ground black pepper
1/8 t MSG
Broccoli Mash
800g (a little over 1.75 lbs) potato, cut into medium chunks
500g (a little over 1 lb) broccoli, stems peeled and cut into 0.50 in pieces, florets cut into medium pieces
6 whole garlic cloves, ends trimmed
100ml (0.50 c) milk, cold
42g (3 T) butter, cold
2.5 – 4 T doenjang
1 t ground black pepper
0.75 t kosher salt
1/8 t ground nutmeg
Chicken Cutlets
Vegetable oil as needed
Dry dredge
33g (0.25 c) AP flour
Wet dredge
1 large egg
2 T water
1 T cornstarch
Crust
75g (0.75 c) panko breadcrumbs
2 t powdered sugar
1.25 t onion powder
1.25 t garlic powder
0.75 t kosher salt
0.50 t ground black pepper
0.50 t ground white pepper
Recipe Know-how
1. In a medium storage container, combine all of the chicken marinade ingredients well.
Ensure the chicken is submerged under the marinade.
Cover and refrigerate overnight.
Minimally marinate the chicken for 4 – 5 hours.
Next Day - Carrot Slaw
2. In a large mixing bowl, combine the carrots and scallions. Set aside
3. In a small pot place the oil and garlic for the dressing.
Over medium-high, heat the mixture until the garlic is sizzling.
Once sizzling, cook for 45 – 90 seconds or until lightly golden brown.
Add the garam masala, gochugaru and cumin. Cook for 30 seconds longer.
Off heat, add the remaining ingredients and stir to combine well.
Pour over the carrots and toss to coat.
Taste for seasoning and adjust as necessary.
Refrigerate at least 1 hour or until needed.
Continue on to the dipping sauce.
Dipping Sauce
4. In a small bowl combine the dressing ingredients mixing well.
Taste for seasoning and adjust as necessary.
Refrigerate at least 1 hour or until needed.
Continue on to the mash.
Mash
5. In a large pot, place the potatoes, broccoli stems, garlic, 400ml (2 c) water and 1 t kosher salt.
Cover and bring to a boil.
Boil for 5 minutes.
Add the broccoli florets, cover and cook 10 minutes longer.
Test the potatoes, and broccoli, they should be easily pierced with a knife and very tender.
Drain the vegetables well and return to the pot.
Place the pot over medium-high heat and cook, shaking the pot occasionally for 2 minutes for until the liquid has dried out.
This step is important so that the mash is not too wet and a good step to keep in mind whenever making mashed potatoes.
Reduce the heat to medium-low.
Mash the vegetables with a potato masher until chunky.
Add half of the milk, the butter, 2.5 T doenjang and the remaining ingredients.
Mash and stir together into a smooth-ish consistency.
Taste the mash adding more milk, doenjang, salt and pepper to taste.
Keep warm.
Chicken Cutlets
6. Fill a large saute pan with 0.50 in vegetable oil.
Begin heating over medium-low.
7. Have a large plate ready to receive the completed chicken cutlets.
8. In 3 shallow containers place the dry dredge, wet dredge and crust, in an individual container.
Beat the wet dredge mixture well to combine adding 1 t more water as needed if too thick.
Combine the crust ingredients well.
Working one piece at a time, dip both sides of the chicken in the dry dredge shaking off the excess flour well.
Coat both sides of chicken in the wet dredge, being sure to drain well before placing into the crust.
Firmly press the crust into both sides of the chicken, shaking off any extra.
Place on the plate and repeat until all of the chicken has been coated.
9. Test the heating oil, it should be 190 C / 375 F.
Without a thermometer, a piece of panko dropped into the oil should sizzle gently on all sides but not brown immediately.
If the oil t too hot, allow it to cool off some before using.
Carefully place the chicken into the hot oil and cook for 1.5 minutes each side.
Do not crowd the pan while frying, if necessary, fry the chicken in two batches.
The chicken should be golden brown on both sides and register 73 C / 165 F, when tested with a thermometer.
Remove to a paper towel, standing each cutlet on its side to drain.
I like to use the rack from my toaster oven placed over the paper towel to stand the cooked cutlets in. This allows the chicken to drain well while preventing too much steam from collecting causing the coating to become soggy.
10. Serve with the potatoes, slaw and dipping sauce.
