Ingredients
For the 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
For the Chicken Cutlets:
- 2 boneless skinless chicken breasts (about 1 ½ 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: 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 to make the dressing. Add the shredded brussels sprouts, shredded cabbage or coleslaw mix, matchstick-cut honeycrisp apple, chopped green onion, and pepitas. Toss everything thoroughly until evenly coated with the dressing. Cover and refrigerate while you prepare the chicken cutlets to allow flavors to meld.
- Butterfly and Pound Chicken: Place the chicken breasts on a cutting board and carefully slice each horizontally to open like a book. Then, cut each breast in half to create four equal pieces. Cover the chicken pieces with plastic wrap and gently pound them using a mallet or rolling pin until they reach approximately 1/4-inch thickness, ensuring even cooking and tender cutlets. Remove the plastic wrap, then season both sides with kosher salt and black pepper.
- Set Up Breading Stations: Prepare three shallow dishes: In the first, combine the all-purpose flour, garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. In the second, whisk the eggs until smooth. In the third, mix the panko bread crumbs, freshly grated Parmesan cheese, and finely chopped parsley.
- Bread the Chicken: Take each chicken piece and dredge it in the flour mixture, coating both sides fully and shaking off any excess. Next, dip the floured chicken in the beaten eggs, allowing excess to drip off. Finally, press the chicken firmly into the panko mixture on both sides to ensure a thorough and even breading. Repeat this process with all pieces.
- Fry the Cutlets: Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering and hot. Carefully place one or two chicken cutlets into the pan, making sure not to overcrowd. Fry each side for 2 to 3 minutes or until the chicken is cooked through and the breading is golden and crispy. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil. Add more oil to the skillet as needed, and repeat until all cutlets are cooked.
- Serve: Arrange the crispy chicken cutlets on plates and generously top each with a portion of the fresh apple slaw. Serve immediately to enjoy the contrast of warm, crunchy chicken and cool, tangy slaw.
Notes
- To ensure even cooking, pound chicken cutlets evenly to about 1/4 inch thickness.
- Use fresh honeycrisp apples for the best crisp texture and sweet-tart flavor in the slaw.
- Keep the slaw chilled before serving to maintain its freshness and crunch.
- Adjust frying heat if the breading browns too quickly before chicken is cooked through.
- You can substitute pepitas with toasted sunflower seeds or chopped nuts for a different crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
