Crispy Chicken Cutlets with Apple Slaw Recipe
Crispy, golden chicken cutlets paired with a fresh and tangy apple slaw. This American main course combines perfectly breaded and pan-fried chicken breasts with a bright, crunchy slaw featuring brussels sprouts, cabbage, and crisp honeycrisp apples. It’s a flavorful and satisfying meal ideal for fall but delicious any time of year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
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 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: 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. Add the shredded brussels sprouts, shredded cabbage, honeycrisp apple matchsticks, chopped green onion, and pepitas. Toss everything until the slaw is evenly coated with the dressing. Cover and refrigerate while you prepare the chicken cutlets.
- Slice and Pound the Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to butterfly them open, then cut each into two equal pieces to make four pieces total. Cover the chicken with plastic wrap and gently pound each piece with a mallet or rolling pin until about 1/4-inch thick to ensure even cooking.
- Season the Chicken: Remove the plastic wrap from the pounded chicken pieces and season both sides with kosher salt and black pepper.
- Prepare Breading Stations: In a medium shallow bowl, combine the all-purpose flour, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. In a second bowl, whisk the eggs. In a third bowl, mix the panko bread crumbs, freshly grated Parmesan cheese, and finely chopped parsley.
- Bread the Chicken: Dredge each chicken piece first in the flour mixture, shaking off any excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat each piece in the panko-Parmesan-parsley mixture, pressing gently so the coating adheres well to both sides. Repeat for all chicken pieces.
- Cook the Chicken: Heat the olive oil in a large cast iron skillet over medium-high heat. Once the oil is hot and shimmering, carefully place 1 or 2 breaded chicken cutlets into the pan without overcrowding. Cook for 2 to 3 minutes on each side or until the chicken is golden brown, crispy, and cooked through. Remove cooked chicken to a paper towel-lined plate to drain. Add more oil if needed and repeat with remaining cutlets.
- Serve: Transfer the crispy chicken cutlets to plates and top each with a generous portion of the chilled apple slaw. Serve immediately for best texture and flavor.
Notes
- How to Store: Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to maintain crispiness. Avoid microwaving to prevent soggy breading.
- Slaw Storage: The slaw is best enjoyed the same day it’s made. If storing, keep refrigerated for 1–2 days and stir well before serving.
- Serve Separately: Keep the slaw and chicken separate until serving to ensure the breading stays crispy and the slaw remains fresh and crunchy.
