Method
First, prepare the brine by dissolving 1 tablespoon of salt in 2 cups (480 ml) of water. Submerge the chicken thighs in the brine and let them sit for at least 30 minutes. This step is key for a juicy, flavorful cutlet!
While the chicken brines, prepare the katsu sauce.
In a small bowl, whisk together the sugar-free ketchup, soy sauce, Worcestershire sauce, and monk fruit sweetener until smooth.
Set aside.
Prepare your breading station.
Place the chickpea flour, the beaten egg, and the crushed pork rinds into three separate shallow dishes.
Remove the chicken from the brine and pat it completely dry with paper towels.
Season both sides generously with salt and black pepper.
Coat each chicken thigh first in the chickpea flour, shaking off any excess.
Next, dip it into the beaten egg, ensuring it's fully coated.
Finally, press the chicken firmly into the pork rind crumbs, covering the entire surface.
In a skillet, heat the cooking oil over medium-high heat to about 350°F / 175°C. Carefully place the breaded chicken in the hot oil and fry for 4-5 minutes per side, until golden brown, crispy, and cooked through.
Transfer to a wire rack to drain.
While the chicken rests, make the chaffles.
Preheat and lightly grease a waffle maker.
In a bowl, whisk together the 2 eggs and the shredded provolone cheese.
Pour half of the cheese and egg mixture into the waffle maker and cook for 3-5 minutes, or until golden and crisp.
Repeat with the remaining mixture to make a second chaffle.
Time to assemble!
Spread a generous layer of the prepared katsu sauce on one chaffle.
Top with a leaf of butter lettuce, the crispy chicken katsu, and finally, the second chaffle.
Serve immediately and enjoy!
Do not overcrowd the pan when frying.
Cook the chicken in batches if necessary to ensure it gets perfectly crispy.
Let the chicken rest on a wire rack, not a paper towel, for at least 5 minutes before assembling. This keeps the bottom from getting soggy and allows the juices to redistribute.
