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Crispy Chicken Cutlets with Apple Slaw Recipe

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4.3 from 10 reviews

This recipe for Crispy Chicken Cutlets with Apple Slaw features tender, breaded chicken cutlets fried to golden perfection and served with a refreshing apple and Brussels sprout slaw. The slaw combines Greek yogurt, apple cider vinegar, honey, and Dijon mustard to create a tangy and sweet complement to the savory cutlets, making it a balanced and flavorful meal perfect for a quick weeknight dinner.

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

  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 well combined.
  2. Combine Slaw Ingredients: Add the shredded Brussels sprouts, shredded cabbage, matchstick-cut Honeycrisp apple, chopped green onion, and pepitas to the yogurt dressing. Toss everything together until the vegetables and apple are evenly coated. Refrigerate this slaw mixture while you prepare the chicken cutlets to allow flavors to meld.
  3. Butterfly and Slice the Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, slice each chicken breast horizontally to butterfly them open, then cut each breast in half to create 4 equal pieces. This helps the cutlets cook evenly and quickly.
  4. Pound the Chicken: Cover the chicken pieces with plastic wrap. Using a meat mallet or rolling pin, gently pound each piece until it is approximately 1/4-inch thick to ensure tenderness and even cooking.
  5. Season the Chicken: Remove the plastic wrap and season both sides of each chicken cutlet with kosher salt and black pepper to taste.
  6. Prepare Breading Stations: In three separate shallow dishes, prepare the breading stations as follows: In the first dish, combine the all-purpose flour, garlic powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon black pepper. In the second dish, lightly beat the eggs. In the third dish, mix together the panko bread crumbs, grated Parmesan cheese, and chopped parsley.
  7. Bread the Chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, press the cutlet into the panko-Parmesan mixture, ensuring an even coating on both sides. Repeat the process for all chicken pieces.
  8. Heat the Oil: Heat the olive oil in a large cast iron skillet over medium-high heat until hot but not smoking. Proper oil temperature is essential for achieving the crispy crust.
  9. Fry the Chicken Cutlets: Carefully place one or two breaded chicken cutlets into the hot skillet, being careful not to overcrowd the pan. Cook each side for 2 to 3 minutes or until the chicken reaches an internal temperature of 165°F, the coating is golden brown, and the chicken is cooked through.
  10. Drain and Repeat: Remove the cooked chicken cutlets and place them on a paper towel-lined plate to absorb excess oil. Add more oil to the skillet if necessary and repeat frying with the remaining cutlets.
  11. Serve: Transfer the crispy chicken cutlets to serving plates and top each with a generous portion of the chilled apple slaw. Serve immediately for the best texture and flavor contrast.

Notes

  • For best results, use fresh honeycrisp apples to keep the slaw crisp and flavorful.
  • You can substitute panko bread crumbs with regular bread crumbs, but panko gives a lighter, crispier texture.
  • Ensure your olive oil is hot enough before frying to prevent soggy cutlets.
  • Use a meat thermometer to verify chicken is cooked through for food safety.
  • To make this recipe gluten-free, substitute the all-purpose flour and panko with appropriate gluten-free alternatives.
  • Leftover slaw can be stored in the refrigerator for up to 2 days, but chicken is best eaten fresh.

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