Description
Crispy Chicken Cutlets served with a refreshing Apple Slaw make a perfect, quick, and flavorful meal. The tender chicken is pounded thin, breaded with panko and Parmesan, then pan-fried to golden perfection. The apple slaw, tossed in a tangy Greek yogurt dressing, adds a crisp, sweet, and savory contrast, creating a well-balanced dish in just 30 minutes.
Ingredients
Apple Slaw
- 1/3 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded brussels sprouts
- 1 1/2 cups shredded cabbage or coleslaw mix
- 1 Honeycrisp apple, cut into matchsticks and halved
- 1 green onion, chopped
- 1/4 cup pepitas
Chicken Cutlets
- 2 boneless skinless chicken breasts (about 1 1/2 lbs)
- Kosher salt and black pepper, for seasoning
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 large eggs
- 1 cup panko bread crumbs
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon finely chopped parsley
- 1/2 cup olive oil, for frying
Instructions
- Make the apple slaw dressing: In a large bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper until smooth and combined.
- Combine the slaw ingredients: Add shredded brussels sprouts, shredded cabbage (or coleslaw mix), matchstick apple slices, chopped green onion, and pepitas to the dressing. Toss everything together until evenly coated. Refrigerate the slaw while preparing the chicken cutlets to allow flavors to meld.
- Prepare the chicken breasts: Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to butterfly and then cut each into two equal pieces, creating 4 cutlets total.
- Pound the chicken: Cover the chicken cutlets with plastic wrap. Using a meat mallet or rolling pin, gently pound each piece until it is about 1/4-inch thick for even cooking and tenderness.
- Season the chicken: Remove the plastic wrap and season both sides of each cutlet with kosher salt and black pepper.
- Prepare the breading stations: In a shallow dish, combine the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a second dish, whisk the eggs until smooth. In a third dish, mix together the panko breadcrumbs, freshly grated Parmesan cheese, and chopped parsley.
- Bread the chicken: Dredge each chicken piece first in the flour mixture, shaking off any excess. Next, dip into the beaten eggs, then coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere the breadcrumbs well. Repeat until all cutlets are breaded.
- Heat the oil and fry: In a large cast iron skillet, heat the olive oil over medium-high heat. Once hot, add one or two chicken cutlets at a time without crowding the pan. Cook for 2 to 3 minutes per side until golden brown and the chicken is cooked through (internal temperature 165°F/74°C).
- Drain and repeat: Remove cooked cutlets to a paper towel-lined plate to drain excess oil. Add more olive oil to the pan if necessary, and repeat frying the remaining cutlets.
- Serve: Transfer the crispy chicken cutlets to serving plates and top with the chilled apple slaw. Serve immediately for optimal texture and flavor.
Notes
- Butterflying and pounding the chicken ensures even cooking and a tender texture.
- Use a cast iron skillet or heavy-bottomed pan for the best frying results and even heat distribution.
- Make sure the oil is hot enough before adding chicken to avoid soggy breading.
- The apple slaw can be prepared a few hours ahead to deepen flavors but add pepitas last minute to retain crunch.
- Substitute parmesan with a vegetarian hard cheese if needed to make the recipe vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
