Directions

1. Prepare the chicken Preheat your oven to 200°F and set a baking rack on a rimmed baking sheet. Place the prepared pan in the oven.

2. In a shallow bowl, season the flour with salt and pepper. In a second shallow bowl, beat the eggs until no streaks remain. In a third shallow bowl, combine the panko and sesame seeds.

3. Using a very sharp knife, cut the boneless skinless chicken breasts in half horizontally so you have four thin chicken cutlets. Season with salt and pepper. Working one at a time, dredge your chicken cutlet in the flour, shaking off any excess. Dip in the egg wash, letting any excess drip back into the bowl, and then dredge in the panko-sesame seed mixture, pressing on the breadcrumbs to adhere. Transfer to a large plate and repeat with the remaining chicken cutlets.

4. In a large cast iron skillet, heat 1-inch of vegetable oil until a meat or candy thermometer reads 375°F. Alternatively, you can use a deep fryer. Working in batches, cook the chicken, turning once, until golden brown and crispy and just cooked through, 3 to 4 minutes. Transfer to the cooling rack in the oven and sprinkle with flaky sea salt. Keep warm while you prepare your salad.

5. Prepare the Salad In a large bowl, combine the romaine, kale, cabbage, carrots, snap peas, scallions, and oranges. Season with salt. Drizzle some of the dressing over the vegetables and toss to coat. Season with salt and pepper. Pile high in four shallow bowls. Alternatively, toss the romaine and kale with some of the salad dressing and arrange in shallow bowls. Arrange the cabbage, snap peas, orange slices, and scallions in rows on top of your dressed greens like a rainbow.

6. Slice the crispy chicken cutlets and arrange one on each bowl. Drizzle with more dressing and garnish with toasted sesame seeds and almonds. Serve right away, passing more Miso-Ginger-Honey dressing on the side.