15-Minute Chicken Paillards with Red Cabbage and Onion Slaw
Quick and elegant chicken cutlets pounded thin and served with a crisp, tangy slaw of red cabbage and onion. This light and flavorful dish combines golden-brown chicken with fresh, crunchy vegetables in a simple olive oil and vinegar dressing.
Ingredients
- •2 piece large skinless, boneless chicken breasts
- •1 to taste Kosher salt and pepper
- •5 tablespoons olive oil
- •½ head cabbage
- •½ piece red onion
- •½ teaspoon crushed red pepper flakes
- •2 tablespoons red wine vinegar
Cooking Instructions
- 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.
8 min
- 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.
5 min
- 3.
Top cutlets with slaw.
2 min