Chicken katsu with bok choy and jade rice

Dairy Free

2 Servings, 770 Calories/Serving

25 – 35 Minutes

An easy-to-make riff on crispy chicken nuggets, these Japanese-style cutlets are served with jade rice and our (optional) spicy chile mayonnaise.


  • 1 cup jade rice
  • Four ¼-pound boneless skinless chicken cutlets
  • 2 tablespoons all-purpose flour
  • 1 cup whole wheat panko
  • 1 pasture-raised organic egg
  • Peeled fresh garlic
  • Fresh ginger
  • 3 or 4 heads baby bok choy
  • Fresh cilantro
  • 1½ teaspoons sesame oil
  • Sun Basket spicy chile mayonnaise (Primal Kitchen paleo mayonnaise - Mother-in-Law’s gochujang chile paste)

Chef's Tip: Ingredient IQ: Gochujang is a spicy-sweet Korean hot sauce that gives our chile mayonnaise a kick we love. But if anyone in your family is not a fan of spicy food, you can offer them the katsu with ketchup or plain mayonnaise for dipping.



Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 8 to 10 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken.


Prep the chicken

  • Pat the chicken dry with a paper towel. Season generously with salt and pepper.
  • In separate shallow bowls or plates, spread the flour and panko in an even layer.
  • Crack the egg into another shallow bowl. With a whisk or fork, lightly beat until just blended.
Dredge the chicken in the flour, turning to coat; shake off any excess. Dip the chicken into the egg; let the excess drip off, then lightly press the chicken into the panko, coating all sides.


Cook the chicken

In a large frying pan over medium heat, warm ⅓ cup oil until hot but not smoking. Add the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate. Cut the chicken into strips before serving. Pour off the excess oil and wipe out the pan.
While the chicken cooks, prepare the remaining ingredients.


Prep the remaining ingredients; cook the bok choy

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Trim the root end from the bok choy; cut the bok choy crosswise into 1-inch pieces.
  • Coarsely chop the cilantro for garnish.
In the same pan used for the chicken, warm the sesame oil over medium heat. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Stir in the bok choy and cook until just tender, 1 to 2 minutes. Season to taste with salt and pepper.



Transfer the chicken, rice, and bok choy to individual plates. Garnish with the cilantro and serve with the spicy chile mayonnaise.

Kids can!
  • Rinse the rice.
  • Spread the flour and panko in bowls.
  • Press the garlic (if you have a press).
  • Measure out the garlic and ginger.
  • Set the table.

Nutrition per serving: Calories: 770, Protein: 47g, Total Fat: 38g, Monounsaturated Fat: 13g, Polyunsaturated Fat: 7g, Saturated Fat: 19g, Cholesterol: 120mg, Carbohydrates: 67g, Fiber: 12g, Sugar: 9g, Added Sugars: 0g, Sodium: 840mg
Contains: soy, wheat, eggs

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