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Crispy Chicken Cutlets with Apple Slaw Recipe

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4.2 from 72 reviews

This Crispy Chicken Cutlets with Apple Slaw recipe pairs tender, thinly pounded chicken breasts coated in a flavorful Parmesan-panko crust with a refreshing and crunchy apple slaw made from shredded brussels sprouts, cabbage, and green apples. It’s a perfect balance of savory and fresh flavors, ready in 30 minutes for a satisfying meal.

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

  1. Make the 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 well combined.
  2. Combine Slaw Ingredients: Add shredded brussels sprouts, shredded cabbage, matchstick-cut apple, chopped green onion, and pepitas to the dressing. Toss everything until evenly coated. Refrigerate this apple slaw while preparing the chicken cutlets to let the flavors meld.
  3. Prepare Chicken Breasts: Place chicken breasts on a cutting board and, using a sharp knife, slice horizontally to butterfly open. Then cut each breast in half to create four equal-sized pieces, perfect for pounding.
  4. Pound the Chicken: Cover the chicken pieces with plastic wrap and use a meat mallet or rolling pin to pound them evenly until about 1/4-inch thick. This ensures quick and even cooking with a crispy crust.
  5. Season the Chicken: Remove plastic wrap and season both sides of the flattened chicken cutlets with kosher salt and black pepper.
  6. Prepare Breading Stations: In one shallow dish, combine 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 panko bread crumbs, grated Parmesan cheese, and chopped parsley.
  7. Bread the Cutlets: Dredge each piece of chicken first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, letting extra drip off. Finally, press thoroughly into the panko mixture, ensuring both sides are well coated. Repeat for all cutlets.
  8. Heat the Oil and Fry: Heat olive oil in a large cast iron skillet over medium-high heat until hot but not smoking. Carefully place one or two cutlets in the pan (avoid overcrowding). Fry for 2 to 3 minutes on each side or until golden brown and cooked through.
  9. Drain and Repeat: Remove cooked cutlets and place on a paper towel-lined plate to drain excess oil. Add more oil if necessary before frying remaining cutlets using the same method.
  10. Serve: Transfer the crispy chicken cutlets to serving plates and top generously with the chilled apple slaw. Serve immediately for the best texture contrast and flavor.

Notes

  • Butterflying the chicken breasts and pounding them thin ensures quick, even cooking and a crispy crust.
  • Use a cast iron skillet for optimal heat retention and even frying.
  • Make sure the oil is hot before adding the chicken to prevent sticking and to achieve a crispy crust.
  • The apple slaw can be prepared ahead of time and refrigerated to enhance the flavors.
  • Adjust seasoning according to taste, especially the salt and pepper in both slaw and breading.
  • If desired, substitute pepitas with toasted nuts like almonds or walnuts for added texture.

Find it online: https://justsosavory.com/crispy-chicken-cutlets-with-apple-slaw-recipe/