Crispy Ramen-Crusted Chicken With Asian Salad Recipe

Name: Crispy Ramen-Crusted Chicken With Asian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch kale (about 8 oz.), stems removed, chopped (about 6 cups); 1 bunch cilantro, chopped (about 1/3 cup); 3 green onions, thinly sliced diagonally; 1 1/4 cups matchstick carrots; 3 1/2 tablespoons fresh lime juice (about 2 limes); 2 tablespoons soy sauce; 1 teaspoon honey; 6 tablespoons olive oil, divided; 2 (3-oz.) pkg. chicken-flavored instant Asian ramen noodle soup mix; 1 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 4 (5- to 6-oz.) chicken cutlets; 2 large eggs, lightly beaten; 1/2 cup dry-roasted peanuts, chopped

Servings: persons

1 bunch kale (about 8 oz.), stems removed, chopped (about 6 cups)
1 bunch cilantro, chopped (about 1/3 cup)
3 green onions, thinly sliced diagonally
1 1/4 cups matchstick carrots
3 1/2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons soy sauce
1 teaspoon honey
6 tablespoons olive oil, divided
2 (3-oz.) pkg. chicken-flavored instant Asian ramen noodle soup mix
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
4 (5- to 6-oz.) chicken cutlets
2 large eggs, lightly beaten
1/2 cup dry-roasted peanuts, chopped

1
Toss together kale, cilantro, green onions, and carrots. Whisk together lime juice, soy sauce, honey, and 1 tablespoon olive oil in a small bowl; pour over kale mixture, and toss to coat. Set aside while preparing chicken, tossing occasionally.
2
Break ramen noodles into pieces. Process ramen noodles, seasoning mixtures from ramen packages, ginger, and cayenne pepper in a food processor until combined, 1 minute. Transfer mixture to a shallow dish, and set aside.
3
Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Dip each cutlet in eggs, and dredge in ramen mixture, pressing to adhere.
4
Cook half of chicken in 2 1/2 tablespoons hot olive oil in a large skillet over medium until golden brown and done, 2 to 3 minutes on each side. Place on a wire rack in a rimmed baking sheet, and keep warm in a 200u00b0 oven. Repeat procedure with remaining chicken and olive oil.
5
Sprinkle peanuts over kale mixture, and serve with cutlets.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bunch kale (about 8 oz.), stems removed, chopped (about 6 cups), 1 bunch cilantro, chopped (about 1/3 cup), 3 green onions, thinly sliced diagonally, 1 1/4 cups matchstick carrots, and more.

Yes, Crispy Ramen-Crusted Chicken With Asian Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Ramen-Crusted Chicken With Asian Salad

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