Crispy Panko Chicken

INGREDIENTS
Nonstick cooking spray
1 large egg
½ tsp garlic powder
2 tsps dry mustard powder
1 ¾ tsps ground ginger
1 cup panko (Japanese bread crumbs)
3 tbsps sesame seeds
1 ¼ pounds thin chicken cutlets
1 pound cabbage, shredded
1 green onion, thinly sliced
1 tsps sugar
2 tbsps cider vinegar
2 tsps cider vinegar
1 tbsp lower-sodium soy sauce, plus ½ tsp
½ tsp lower-sodium soy sauce
1 tsp Worcestershire sauce
½ sp cayenne pepper

DIRECTIONS
1. Preheat oven to 450 degrees F. Place rack in 18-inch by 12-inch jelly-roll pan lined with foil. Spray with cooking spray.

2. In shallow dish, whisk egg, garlic powder, 1 tsp dry mustard, 1 tsp ground ginger, and ¼ tsp black pepper. In another dish, mix panko and sesame seeds.

3. Dip chicken into egg, then panko mix. Place on rack. Spray chicken with cooking spray; bake 15 to 20 min or until cooked through (165 degrees F).

4. Meanwhile, toss cabbage with onion, sugar, 2 tbsps vinegar, ½ tsp soy sauce, and ¼ tsp each salt and black pepper.

5. In bowl, mix ketchup, Worcestershire, cayenne, 1 tbsp soy sauce, 2 tsps vinegar, 1 tsp dry mustard, and ¾ tsp ground ginger. Serve chicken with sauce and slaw.