Gluten-Free Chicken Katsu with Ginger-Scallion Cabbage

Ingredients

• 1 boneless skin-on chicken thigh
• ¼ tsp fine sea salt
• ½ cup gluten-free panko breadcrumbs
• 2 tbsp gluten-free rice flour
• 2 tbsp water
• 1 tbsp olive oil
• 2 cup green cabbage, thinly sliced
• 2 scallions, green and white parts separated
• 1 tsp fresh ginger, finely grated
• 1 tsp gluten-free tamari
• 1 tsp rice vinegar

Method

1. Salt the chicken and press breadcrumbs over its skin.
2. Bake at 425°F until crisp and 165°F inside.25 min timer
3. Char scallion whites in a hot skillet; stir in ginger.2 min timer
4. Add cabbage and water; cover until tender-crisp, then stir in tamari.4 min timer
5. Toss scallion greens with rice vinegar and olive oil; serve over cabbage.