Chicken Katsu with Sautéed Bok Choy & Lemon Mayo

Directions

1. Wash and dry all fresh produce. Set bok choy aside.
2. Trim the bok choy ends, cut each piece in half lengthwise, and place in a bowl.
3. Peel and grate or mince the ginger; transfer to a small bowl.
4. Peel and mince or press the garlic and add it to the ginger bowl.
5. Beat the egg in a medium bowl until smooth.
6. Arrange flour and bread crumbs on separate plates.
7. Pat the chicken dry, slice horizontally to form thin cutlets, and season both sides with salt and pepper.
8. Heat a nonstick skillet with a thin layer of virgin coconut oil over medium heat.
9. Coat each chicken cutlet in flour, then egg, then breadcrumbs; place on a plate as you finish each one. Cook the cutlets until golden and cooked through, about 3–5 minutes per side, then move to a plate and wipe the skillet.
10. Stir mayonnaise with a splash of lemon juice and adjust with more juice to taste. Return the pan to the heat and add more oil if needed, then toss in the ginger and garlic for 15–30 seconds until fragrant.
11. Add the bok choy to the skillet and sauté, stirring often, until wilted and tender, 3–5 minutes. Splash with soy sauce and sesame oil; toss to coat and remove from heat.
12. To serve, divide the chicken cutlets and bok choy between plates and drizzle with the lemon mayo.