Crispy Chicken Cutlets with Apple Slaw
Published on November 17, 2025
Quick Summary
These Crispy Chicken Cutlets with Apple Slaw are golden, juicy, and packed with fresh fall flavor. Tender pan-fried chicken cutlets are topped with a crunchy, tangy apple slaw that takes weeknight chicken to a whole new level. Easy enough for busy nights and special enough for entertaining, this is a must-try chicken dinner everyone will love.
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Pin ItCrispy Chicken Cutlets with Fresh Apple Slaw: A True Dinner Winner
Chicken cutlets are one of my forever favorites for busy weeknights, but this version is truly something special. The chicken fries up perfectly crispy and golden on the outside while staying juicy and tender inside, thanks to pounding the breasts thin and using a flavorful Parmesan-panko coating. It’s the kind of crunch you can hear when you cut into it.
And then there’s the slaw. Oh, the slaw! It’s a fresh, vibrant mix of shredded Brussels sprouts, cabbage, and crisp Honeycrisp apple tossed in a creamy-tangy Greek yogurt dressing with Dijon and honey. The pepitas add the best nutty crunch, and the whole thing tastes bright and refreshing against the warm, crispy chicken. The combination of textures…crunchy, juicy, crispy, and creamy! Seriously irresistible. Sometimes I just make the slaw and eat it for an easy lunch. It’s that good!
This dish is one of those dinners that feels restaurant-worthy but is completely doable on a weeknight. Serve it when you want something cozy yet fresh, when friends come over, or when you just want a chicken dinner that really delivers. Make it once and I promise…it won’t be the last time.
Ingredients with Helpful Notes
For the Apple Slaw
- Plain Greek yogurt: Creates a creamy, protein-packed base for the dressing without feeling heavy.
- Apple cider vinegar: Adds bright, tangy flavor that keeps the slaw fresh.
- Dijon mustard: Helps emulsify the dressing and adds a subtle sharpness.
- Honey: Balances the acidity and brings out the sweetness in the apples.
- Shredded brussels sprouts: Adds crunch and heartiness; holds up well in slaws.
- Shredded cabbage (or coleslaw mix): You can buy cabbage and slice it thinly or use a bag of coleslaw mix to save time.
- Honeycrisp apple: Crisp, sweet-tart, and perfect for matchsticks that won’t get mushy.
- Green onion: Adds mild onion flavor and freshness.
- Pepitas: For crunch, nuttiness, and texture contrast. Pecans or almonds would also work!
For the Chicken Cutlets
- Boneless, skinless chicken breasts: You’ll slice them horizontally and pound them thin so they cook evenly and stay tender.
- Flour: Gives the chicken a dry surface so the egg adheres well.
- Garlic powder: Adds subtle savory flavor to the breading.
- Eggs: Bind the panko mixture to the chicken.
- Panko breadcrumbs: The secret to that super-light, ultra-crispy crust.
- Parmesan cheese: Adds salty, nutty flavor and helps the breading brown beautifully.
- Fresh parsley: Adds color and a fresh, herbal note to the crust.
- Olive oil: Used for shallow frying; gives great flavor and a golden crust.
Tips for Making Chicken Cutlets
- Pound the chicken evenly: Consistent thickness prevents overcooking and ensures a perfect crust.
- Use the 3-bowl method: Flour → egg → panko. This layering gives you maximum crunch.
- Press the panko firmly: Make sure the crumbs adhere well before frying.
- Don’t overcrowd the skillet: Fry 1–2 pieces at a time so they brown instead of steam.
- Let cooked chicken rest on a wire rack: Keeps the bottom from getting soggy.
- Adjust the heat as needed: Too hot and the crust burns before the chicken cooks; too low and it won’t get crisp.
Crispy Chicken Cutlets with Apple Slaw
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
- In a large bowl, whisk together the Greek yogurt, apple cider vinegar, mustard, honey, salt, and pepper.
- Add the shredded brussels sprouts, cabbage, and green onions. Toss until evenly coated. Refrigerate while you make the chicken cutlets.
- To make the cutlets, place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces.
- Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick.
- Remove the plastic wrap and season with salt and pepper.
- In a medium shallow bowl or baking dish, combine the flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside. In a separate medium bowl or baking dish, whisk the eggs and set aside. In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, and parsley.
- Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are all breaded.
- In a large cast iron skillet, heat the oil over medium high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through.
- Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
- Transfer chicken to a plates and top with the slaw. Serve immediately.
Notes
- Chicken: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer or oven to re-crisp the breading. Avoid microwaving.
- Slaw: Best enjoyed the day it’s made. If storing, keep chilled for up to 1–2 days and stir before serving.
- Store separately: Don’t top the chicken with slaw until serving so everything stays fresh and crisp.
Nutrition
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