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Crispy Chicken Cutlets with Apple Slaw Recipe

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4.3 from 12 reviews

Crispy Chicken Cutlets with Apple Slaw features golden, perfectly fried chicken cutlets paired with a fresh, tangy apple and brussels sprout slaw. This satisfying American dinner combines crunchy, savory chicken with a bright, crunchy salad for a flavorful meal perfect for autumn or any time of year.

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 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

  1. 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 combined.
  2. Add Vegetables and Apple: Add the shredded brussels sprouts, shredded cabbage, apple matchsticks, chopped green onion, and pepitas to the bowl. Toss everything until it is evenly coated with the dressing. Place the slaw in the refrigerator to chill while you prepare the chicken.
  3. Butterfly and Cut Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, slice horizontally through each breast to butterfly and then cut each breast in half, forming four equal pieces.
  4. Pound Chicken Thin: Cover the chicken pieces with plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/4-inch thick for even cooking.
  5. Season Chicken: Remove the plastic wrap and season both sides of each chicken piece with kosher salt and black pepper.
  6. Prepare Breading Stations: In a shallow dish, combine the flour, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. In a separate bowl, whisk the eggs. In a third dish, mix the panko bread crumbs, grated Parmesan cheese, and chopped parsley.
  7. Bread the Chicken: Dredge each chicken piece first in the seasoned flour, shaking off excess, then dip in the beaten eggs, allowing excess to drip off. Finally, press the chicken into the panko mixture until thoroughly coated. Repeat for all pieces.
  8. Heat Oil and Fry: Heat olive oil in a large cast iron skillet over medium-high heat. When hot, add 1 or 2 chicken cutlets carefully to the pan. Cook each piece for 2 to 3 minutes per side until the chicken is golden brown and cooked through.
  9. Drain and Repeat: Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Add more oil if needed, then cook the remaining chicken pieces following the same method.
  10. Serve: Plate the crispy chicken cutlets and top each serving with a generous portion of the chilled apple slaw. Serve immediately for the 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 restore crispiness; avoid microwaving to prevent sogginess.
  • Slaw Storage: The slaw is best eaten the day it’s made. If storing, keep chilled in the refrigerator for 1 to 2 days and stir well before serving.
  • Serve Separately: Keep the chicken cutlets and slaw separate until serving to maintain the crisp texture of the cutlets and freshness of the slaw.

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