15 Minute Chicken Paillards With Red Cabbage And Onion Slaw Recipes

15-MINUTE CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW

15-Minute Chicken Paillards with Red Cabbage and Onion Slaw image

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

Provided by Carla Lalli Music

Categories Bon Appétit Cabbage Onion Summer Hot Pepper Vinegar Chicken Quick and Healthy Quick & Easy Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 7

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

Steps:

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.
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.
Top cutlets with slaw.

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