Description
This recipe for Crispy Chicken Cutlets with Apple Slaw offers a deliciously crunchy, golden-fried chicken paired with a refreshing and tangy apple and brussels sprouts slaw. The chicken cutlets are pounded thin, breaded with a savory Parmesan and panko crust, and pan-fried to perfection. The apple slaw adds a crisp, slightly sweet, and tangy contrast that perfectly complements the warm, crispy chicken, making it a perfect quick and flavorful meal ready in 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
- Prepare the Slaw Mixture: In a large bowl, whisk together plain Greek yogurt, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper until smooth and well combined.
- Combine Vegetables and Apple: Add shredded brussels sprouts, shredded cabbage (or coleslaw mix), matchstick honeycrisp apple pieces, chopped green onion, and pepitas to the yogurt dressing. Toss everything until evenly coated. Place the slaw in the refrigerator to chill while preparing the chicken cutlets.
- Butterfly and Slice Chicken: Place chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to butterfly it open. Then cut each butterflied chicken breast in half to create four equal pieces.
- Pound Chicken Thin: Cover chicken pieces with plastic wrap. Use a meat mallet or rolling pin to pound the chicken until approximately 1/4 inch thick, ensuring even thickness for uniform cooking.
- Season Chicken: Remove the plastic wrap and season both sides of each chicken cutlet with kosher salt and black pepper.
- Prepare Breading Stations: In a shallow medium bowl or baking dish, combine all-purpose flour, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. In a separate bowl, whisk the eggs until well blended. In a third shallow bowl, mix panko bread crumbs, freshly grated Parmesan cheese, and finely chopped parsley.
- Bread the Chicken Cutlets: Dredge each chicken piece in the flour mixture, coating both sides and shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, press into the panko-Parmesan mixture until fully coated on both sides. Repeat for all chicken pieces.
- Heat Oil for Frying: In a large cast iron skillet, heat olive oil over medium-high heat until hot but not smoking.
- Fry Chicken Cutlets: Carefully place one or two breaded chicken cutlets into the hot oil, spacing them apart to avoid crowding. Fry for 2 to 3 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Adjust heat as needed to prevent burning.
- Drain and Repeat: Remove cooked chicken cutlets to a paper towel-lined plate to drain excess oil. Add more olive oil to the skillet if necessary and repeat the frying process with remaining chicken pieces.
- Serve: Transfer the crispy chicken cutlets to serving plates, top generously with the chilled apple slaw, and serve immediately for the best contrast of textures and flavors.
Notes
- Pounding the chicken thin ensures quick, even cooking and helps achieve a crispy crust.
- Buttercrisp or Honeycrisp apples add a nice sweetness and crunch; feel free to substitute with similar crisp apples.
- You can prepare the slaw a few hours ahead to let the flavors meld but keep it chilled until serving.
- Use a cast iron skillet or heavy-bottomed pan for even heat distribution when frying.
- Maintain medium-high heat to crisp the chicken without burning the breading.
- If you prefer less oil, you can shallow fry the chicken in less oil, but ensure to turn carefully for even cooking.
