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Crispy Chicken Cutlets with Apple Slaw

Recipe from Two Peas and Their Pod

Crispy, golden chicken cutlets topped with a fresh and tangy apple slaw. A flavorful, satisfying dinner that’s perfect for fall but delicious any time of year.
Prep Time15 minutes
Course: Main Course
Cuisine: American
Keyword: apple, cabbage, chicken, slaw
Servings: 4
Calories: 439kcal

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

  • 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, 1/2 teaspoon salt, and 1/4 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

How to Store:
  • 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

Calories: 439kcal | Carbohydrates: 41g | Protein: 36g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 176mg | Sodium: 891mg | Potassium: 646mg | Fiber: 5g | Sugar: 9g | Vitamin A: 774IU | Vitamin C: 42mg | Calcium: 271mg | Iron: 4mg