Japanese Chicken Katsu with Jasmine Rice

• 98
  1 1/2 lb boneless skinless chicken breasts, halved horizontally into 4 thin cutlets and pounded 1/2-inch thick

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 96
  1 1/2 cups white jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/4 cups water
• 86
  1 1/2 cups sea salt flaxseed crackers, finely crushed

  Sea Salt Flaxseed Crackers86$6.99Buy from Flackers
• 83
  1/3 cup cassava flour

  Lotus Cassava Flour Organic 660g83$10.00Buy from Australian Organic Products
• 94
  2 eggs, beaten

  Eggs Organic94$7.75Buy from Creme de la Crop
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 97
  2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 89
  2 tbsp Dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products
• 94
  2 tbsp raw honey

  Raw Organic Yucatán Honey94$14.99Buy from Honey Pureness
• 86
  1 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 3/4 tsp salt
• 1/4 tsp black pepper

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1. 1

   Combine the rinsed white jasmine rice, water, and 0.25 teaspoon of the salt in a medium saucepan. Bring to a boil over medium-high heat, cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

2. 2

   Preheat the oven to 425°F (220°C). Place a wire rack onto a large rimmed baking sheet and brush lightly with 1 tablespoon of the avocado oil.

3. 3

   Set up three shallow bowls for dredging. In the first, whisk together the cassava flour, garlic powder, black pepper, and remaining 0.5 teaspoon salt. In the second bowl, add the beaten eggs. In the third bowl, spread out the finely crushed sea salt flaxseed crackers.

4. 4

   Pat the prepared boneless skinless chicken breasts dry with a paper towel. Coat each cutlet in the seasoned cassava flour, shaking off excess, dip thoroughly into the eggs, and press firmly into the crushed sea salt flaxseed crackers so both sides are completely coated.

5. 5

   Arrange the breaded cutlets on the prepared wire rack on the baking sheet and drizzle the remaining 1 tablespoon of avocado oil evenly over the tops. Bake at 425°F for 16 to 18 minutes, until golden, crisp, and an instant-read thermometer inserted into the center reads 165°F.

6. 6

   While the cutlets bake, whisk together the Dijon mustard, raw honey, and coconut aminos in a small bowl until smooth. Slice each warm katsu cutlet into strips and serve immediately over the steamed white jasmine rice with the dipping sauce on the side.