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Crispy Chicken Cutlets with Apple Slaw

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Crispy Chicken Cutlets with Apple Slaw combines juicy, golden-fried chicken with a fresh, tangy apple-cabbage slaw for a balanced and flavorful meal perfect for any night of the week.

Ingredients

  • 4 boneless, skinless chicken breasts (butterflied or thinly sliced)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp paprika
  • Olive oil or vegetable oil (for frying)
  • 1 green apple, thinly sliced or julienned
  • 1 red apple, thinly sliced or julienned
  • 2 cups shredded cabbage or slaw mix
  • 1/2 cup shredded carrots
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a bowl, whisk together apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper. Add apples, cabbage, and carrots. Toss to coat and refrigerate while preparing chicken.
  2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with salt, pepper, garlic powder, and paprika.
  3. Dredge chicken cutlets in flour, then egg, then panko mixture, pressing to adhere.
  4. Heat oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
  5. Serve hot cutlets with chilled apple slaw on the side or spooned on top. Garnish with fresh herbs if desired.

Notes

  • Use Granny Smith and Honeycrisp apples for the best flavor and crunch in the slaw.
  • Chicken can be baked or air-fried as a lighter alternative to pan-frying.
  • Slaw can be made a day ahead and stored in the fridge until serving.
  • To reheat, use the oven or air fryer to maintain the cutlets’ crispiness.

Nutrition

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