You are here: Home » Recipes » Wasabi Chicken with Cucumber Salad Wasabi Chicken with Cucumber Salad Yield servings PrintEmail Ingredients -- a.2 lb chicken breasts, flattened into 1/4 to 1/2 inch thick & tenderized, or Chicken cutlets pre tenderized -- b.2 cup all purpose flour -- c.2 eggs -- d. 1/2 cup milk -- e.1 teaspoon salt -- f.1 cup Panko bread crumbs -- g.1 cup Wasabi peas, crushed -- h.2 English cucumbers, cut in half & seeds removed, then sliced -- i.Fresh ginger root -- j.Rice wine vinegar -- k.Green onions -- l.Fresh grated ginger, about 1/2 tsp -- m.1 cup soy sauce cup rice wine vinegar -- o.Fine diced green onion (2) -- p.Hidden Valley ranch dressing mix, prepared as directed on package for 16 ounce -- q.1 tablespoon milk Instructions 2) Preheat electric skillet to 325 degrees. Add in enough oil for frying. Wash chicken breasts and pat dry, flatten into 1/4 to 1/2 inch cutlets and tenderize or use pre-tenderized chicken cutlets from the store. In large plastic bag place flour and salt. In a dish mix egg and milk, whisking. In third dish mix bread crumbs and wasabi peas. Place chicken tenders into the flour bag, seal and shake to coat. Remove chicken, shaking off residual flour mix. Dredge tenders in milk/egg combo. Now roll tenders in Panko/wasabi pea mix, shaking off extra. Place on wire rack to set. When all tenders have been prepped place them carefully in hot oil to fry. This will take 3 to 5 minutes per side. Just fry till lightly golden brown, careful not to overcook and dry out chicken. Remove tenders to paper towel lined dish. Wash the English cucumbers, cut in half and scoop out seeds. Slice very thin using food processor. You should be able to see through slice. Place all but 1/2 cup of cucumber in large bowl. In small mixing bowl combine fresh grated ginger root (about 1/2 tsp), soy sauce, and vinegar. Fine dice 2 green onions that have been washed and add to the liquid mixture. Pour dressing over cucumbers, mix well, cover and refrigerate. In the food processor mix 2 cups prepared Hidden Valley Ranch dressing, 1/2 cup seeded cucumber, 2 tablespoon milk, and salt. Process till smooth. 3)Place mound of cucumber salad in the middle of the service plate and top with 2 wasabi crusted tenders. Serve with a side of the cool ranch/cucumber dipping sauce.