Kewpie Chicken Cutlet with Creamy Cucumbers by Sahpaige

Ingredients

• 2 chicken breasts, pounded 1/4 inch thin
• 1/2 cup kewpie mayo (divided for chicken and dressing)
• 1 cup panko breadcrumbs
• 1/2 cup neutral oil (avocado or canola)
• 2 english cucumbers, peeled and thinly sliced
• 1/2 purple onion, thinly sliced
• 1/2 cup skyr (or greek yogurt)
• 2 tbsp white vinegar
• 1/4 cup fresh dill, chopped
• 1 tbsp salt (for curing cucumbers)
• 1/2 tsp flaky sea salt (for finishing)
• 1 tsp black pepper (plus more to taste)

Instructions

1. Toss sliced cucumbers and onion with 1 tbsp salt in a bowl, massage well, and let sit for 20 minutes to draw out excess moisture.
2. Whisk together skyr, 2 tbsp Kewpie mayo, vinegar, salt, pepper, and dill in a small bowl to create the dressing over medium heat until well combined, about 8 min.
3. Drain and squeeze the liquid from the cucumbers and onions, then toss them thoroughly with the prepared dressing over medium heat until well combined, about 8 min.
4. Season the pounded chicken breasts with salt and pepper, coat both sides evenly with remaining Kewpie mayo, then press firmly into panko breadcrumbs.
5. Heat 1/2 inch of oil in a skillet over medium-high heat until a wooden spoon inserted creates bubbles.
6. Fry chicken cutlets for 5 minutes per side until deep golden brown and crispy.
7. Transfer chicken to a wire rack, sprinkle with flaky sea salt, and serve with the creamy cucumber salad.