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1 free range chicken egg (beaten)
1/2 cup Panko bread crumbs
1 tsp kosher salt
1/2 Tbsp black ground pepper
2 organic chicken breast filets (butterflied to make thinner)
1 1/2 Tbsp raw pineapple juice
1/2 Tbsp spice sesame seed oil
1/2 Tbsp Dijon mustard
Kosher salt (just a pinch)
2 cups Savoy cabbage (shredded or diced into thin strips)
1 cup diced fresh raw pineapple
1/4 cup organic ketchup
1/4 cup unsweetened raw apple sauce
2 Tbsp organic Worcestershire sauce
1/2 Tbsp soy sauce
1 tsp fresh ginger (grated)
3 garlic cloves (minced)
Set your air fryer to 400 degrees
In a wide, shallow bowl combine the egg (beaten), Panko crumbs, salt and pepper.
Take each chicken breast and coat thoroughly on all sides with the bread mixture. Shake off any extra coating.
Cook on the air fryer for 4 minutes per side.
Combine the pineapple juice, sesame oil, Dijon mustard, and salt in medium sized bowl.
Add the cabbage and fresh pineapple and mix thoroughly.
Combine all the ingredients in a bowl and mix completely.
Slice the chicken into strips and drizzle the Tonkatsu sauce over the top.
Serve the slaw on the side.
Written by FeyginFoodie.