Hands-on Time
25 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 chicken cutlet and 1 1/2 cups salad)
Photo: Greg Dupree Styling: Caroline M. Cunningham

How to Make It

Step 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.

Step 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.

Step 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.

Step 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 200° oven. Repeat procedure with remaining chicken and olive oil.

Step 5

Sprinkle peanuts over kale mixture, and serve with cutlets.

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