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Crispy Zucchini Katsu Cutlets with Easy Tangy Sesame Slaw

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A quick and easy recipe featuring crispy double-breaded zucchini cutlets paired with a bright, tangy sesame slaw. Perfect for light lunches or casual dinners with a satisfying crunch and fresh flavor.

Ingredients

Scale
  • 3 medium zucchinis, sliced into 1/2-inch thick rounds
  • 1 cup all-purpose flour (can substitute with gluten-free flour)
  • 2 large eggs, beaten (room temperature)
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • 2 cups green cabbage, finely shredded
  • 1 medium carrot, julienned
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • Freshly ground black pepper to taste

Instructions

  1. Rinse and dry the zucchinis well. Slice into 1/2-inch thick rounds and pat dry with a paper towel to remove excess moisture.
  2. Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each zucchini slice first in the flour, shaking off excess, then dip into the beaten eggs, and coat thoroughly with panko breadcrumbs. Repeat the egg and panko step once more for double breading. Place coated slices on a plate.
  4. Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat to 350°F (175°C).
  5. Fry zucchini cutlets in batches without overcrowding the pan, cooking 2-3 minutes per side until golden brown and crispy. Use tongs to flip gently.
  6. Transfer fried cutlets to a wire rack or paper towels to drain excess oil.
  7. In a large bowl, combine shredded cabbage, julienned carrots, and sliced green onions.
  8. In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and black pepper.
  9. Pour the dressing over the veggies and toss well. Sprinkle with toasted sesame seeds.
  10. Serve the crispy zucchini katsu cutlets alongside the tangy sesame slaw immediately for best crunch.

Notes

Pat zucchini slices dry before breading to prevent sogginess. Maintain oil temperature around 350°F (175°C) for best results. Fry in small batches to avoid overcrowding. Double breading the cutlets ensures extra crispiness. Toast sesame seeds before adding to the slaw for enhanced flavor. The slaw tastes better after sitting 10 minutes to meld flavors. Leftover cutlets reheat well in oven or air fryer at 350°F for 5-7 minutes.

Nutrition

Keywords: zucchini katsu, crispy zucchini, sesame slaw, tangy slaw, quick dinner, vegetarian, gluten-free option, fried zucchini

Find it online: https://lirafood.com/crispy-zucchini-katsu-cutlets-with-easy-tangy-sesame-slaw-recipe/