Chicken Cutlet Over Red Cabbage and Carrot Slaw
Skip to recipe
If you’re looking for a meal that delivers great flavor, value and simplicity, this Chicken Cutlet Over Red Cabbage and Carrot Slaw is the perfect choice. It comes together easily, uses just a handful of ingredients and makes enough to serve a crowd. Whether you’re hosting a dinner party or preparing a quick lunch, this recipe fits the occasion beautifully.
The slaw brings a refreshing and vibrant flavor to the table without relying on a heavy mayonnaise base, making it ideal for warmer weather. Paired together with a crispy chicken cutlet, this meal strikes the perfect balance between eating healthy and feeling full.
Prepping the Ingredients
The dressing in this recipe is simple but full of bright flavor. To prepare it, combine the olive oil, lemon juice, honey, salt and pepper in a small bowl and whisk until smooth and blended.
One of the standout ingredients in the slaw is yellow raisins, which are soaked in apple cider to add a burst of sweetness. Simply cover the raisins with apple cider and microwave for one minute. The result is plump, juicy raisins that add a delightful and flavorful touch to the slaw.
Next, grab the 9-3/4″ Slicer to shred the red cabbage. The knife’s long and sharp blade glides easily through the dense layers, creating even ribbons that will give the slaw a beautiful texture.
Shred the carrots next, adding a bright pop of color to the mix.
For the pistachios, use the 7-5/8″ Petite Chef to finely chop them. This knife gives you the control you need to achieve small pieces that will distribute evenly throughout the slaw.
Finally, chop the fresh mint and parsley with the 7-5/8″ Petite Chef.
These herbs are great for bringing refreshing flavor that ties the slaw together and adds a lovely burst of green to the dish.
Once the chopping is completed, combine the ingredients into a large bowl, add the prepared dressing and toss. The slaw can be set aside for later.
The Complete Dish
This recipe uses chicken breasts, but you can also use pre-cut chicken cutlets if you prefer to skip slicing the breasts. If your chicken breast is about an inch thick, slice it horizontally through the middle into two thinner halves (or into three pieces if it is especially thick). Next, gently pound the chicken with a mallet to an even thickness. If you don’t have a mallet, the back of the Ice Cream Scoop works perfectly as a substitute.
In a shallow dish, combine the flour, salt and pepper. In a second dish, beat the eggs with water. The water helps thin the egg mixture, allowing it to adhere more evenly to the chicken. In a third dish, mix the breadcrumbs, Parmesan cheese and chopped thyme.
To prepare the chicken, pat each breast dry, then dredge both sides in the flour mixture, dip in the egg mixture and finish with the breadcrumb mixture. Pressing the breadcrumbs gently onto the chicken can help ensure a crispy and flavorful coating once cooked.
Heat the butter and olive oil together in a large sauté pan over medium-low heat. Cook each chicken breast for two to three minutes per side or until golden and firm. Continue this process until all the chicken is cooked through and ready to serve.
If you plan to serve the chicken right away, let the chicken rest for a few minutes first on a cooling rack after removing it from the pan. This allows it to continue cooking gently and absorb all the flavors. If you’re serving it later, you can keep the chicken warm by leaving it in the oven at 100 F or lower for up to 30 minutes.
The final step to this Chicken Cutlery Over Red Cabbage and Carrot Slaw dish is to add the finishing touches. Sprinkle a little Parmesan cheese and lemon zest over the chicken to bring out a bright flavor that perfectly complements the crispy cutlets.
Now all that’s left is to plate the golden chicken cutlets over the vibrant slaw, take a deep breath and dig in, enjoying every bite.
Ingredients
For the dressing:
- 1/2 cup olive oil
- 2 lemons, juiced
- 2 teaspoons honey
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the slaw:
- 1/2 cup yellow raisins
- Apple cider juice
- 1/2 head red cabbage, shredded
- 2 cups shredded carrots
- 1/3 cup pistachios, chopped
- 1/4 cup fresh chopped mint
- 1/4 cup fresh chopped parsley
For the chicken:
- 4 chicken breasts, boneless and skinless
- 1 cup flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 3 eggs
- 1 tablespoon water
- 1 1/2 cups seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, additional for garnish
- 2 tablespoons fresh chopped thyme
- 1-2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Zest of 1 lemon
Directions
- To make the dressing, in a small bowl place the dressing ingredients and whisk until fully combined.
- In a small bowl, add raisins and enough apple cider juice to cover and microwave for 1 minute. Let cool and drain the raisins.
- In a large bowl, add red cabbage, carrots, pistachios, mint, parsley and raisins. Pour the prepared dressing over the mixture and toss. Set aside.
- Pound your chicken breasts until around 1/4-inch thick.
- On a plate, combine your flour, salt and pepper.
- On a second plate, beat the eggs and water.
- On a third plate, combine your breadcrumbs, Parmesan cheese and thyme.
- To cook the chicken breast, pat dry with a paper towel, then dredge both sides of each piece of chicken with the flour mixture, then the egg mixture, and then the breadcrumb mixture.
- In a large sauté pan on medium to low heat, add your butter and olive oil. Cook each chicken breast for 2-3 minutes on each side until fully cooked. Repeat until all the chicken is cooked.
- Place the cooked chicken on a plate and sprinkle with Parmesan cheese and lemon zest.
- Serve chicken with prepared slaw and enjoy!
Recommended Tools
