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15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

5.0

(1)

Image may contain Plant Food Dish Meal Vegetable and Produce
Photo by Ted Cavanaugh

A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.

Recipe information

  • Yield

    2 servings

Ingredients

2 large skinless, boneless chicken breasts (about 8 ounces each)
Kosher salt, freshly ground pepper
5 tablespoons olive oil, divided
1/2 small head of cabbage, very thinly sliced (about 4 cups)
1/2 small red onion, very thinly sliced
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar

Preparation

  1. Step 1

    Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.

    Step 2

    Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.

    Step 3

    Top cutlets with slaw.

TagsCutletChicken BreastChickenPoultryCabbageLeafy GreensVegetableRed OnionOnionRoot VegetableMainDinnerDairy FreeGluten FreeNut FreeQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsSearBon Appétit

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