Introduction

Crispy Chicken Cutlets with Apple Slaw is a delightful meal that combines crunchy, golden chicken with a fresh and tangy slaw. This recipe balances savory flavors with a hint of sweetness from the apple, making it perfect for a satisfying lunch or dinner.

The image shows a white plate with two main layers: on the left side, a golden-brown breaded cutlet sliced into five pieces with a crispy, textured surface and hints of green herbs; on the right side, a creamy coleslaw made up of shredded green cabbage, thin slices of red apple, and purple cabbage, giving it a mix of white, green, red, and purple colors with a creamy texture. Next to the plate, there is a fork with a wooden handle resting on the side, and the plate sits on a white marbled surface, surrounded by small bowls of pumpkin seeds and salt, and a glass of water nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: In a large bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper until smooth.
Step 2: Add the shredded brussels sprouts, shredded cabbage, apple matchsticks, chopped green onion, and pepitas to the bowl. Toss everything until evenly coated, then refrigerate while preparing the chicken.
Step 3: Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to butterfly it open, then cut each breast in half to create four equal pieces.
Step 4: Cover the chicken pieces with plastic wrap and gently pound them with a mallet or rolling pin until they are about 1/4-inch thick.
Step 5: Remove the plastic wrap and season the chicken pieces with kosher salt and black pepper on both sides.
Step 6: Prepare three shallow dishes: in the first, combine flour, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; in the second, whisk the eggs; in the third, mix panko bread crumbs, Parmesan cheese, and chopped parsley.
Step 7: Dredge each chicken piece in the flour mixture, coating both sides and shaking off excess. Then dip in the beaten eggs, letting excess drip off, and press into the panko mixture until well coated on both sides. Repeat with all pieces.
Step 8: Heat olive oil in a large cast iron skillet over medium-high heat. When hot, carefully place one or two chicken cutlets in the skillet. Cook for 2 to 3 minutes per side, until golden and cooked through.
Step 9: Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken, adding more oil if needed.
Step 10: Serve the crispy chicken cutlets topped with the chilled apple slaw. Enjoy immediately for best texture and flavor.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the flour mixture before dredging.
Substitute the Honeycrisp apple with Granny Smith for a tart contrast or Fuji for a sweeter result.
Use sunflower seeds instead of pepitas if preferred or for allergy considerations.
To make this gluten-free, use almond flour and gluten-free breadcrumbs in place of all-purpose flour and panko.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat to maintain crispiness. The slaw is best served cold and can be enjoyed directly from the fridge.

How to Serve

A white plate holds a golden-brown, breaded chicken cutlet sliced into five pieces, placed on the left side. On the right side of the plate is a colorful coleslaw made of shredded green cabbage, purple cabbage, and thin red strips mixed with a creamy dressing. The plate rests on a white marbled surface, with a wooden fork laying to the right. A glass of water is partly visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the slaw ahead of time?

Yes, the slaw can be made up to a day in advance and refrigerated. This allows the flavors to meld, but keep it chilled until serving to retain its crisp texture.

What can I use if I don’t have a meat mallet?

If you don’t have a meat mallet, use a rolling pin or the bottom of a sturdy pan to gently pound the chicken to the desired thickness.