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Bon Appétit

15-Minute Chicken Paillards With Red Cabbage and Onion Slaw

4.8

(4)

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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

½

small head of cabbage, very thinly sliced (about 4 cups)

½

small red onion, very thinly sliced

½

teaspoon crushed red pepper flakes

2

tablespoons red wine vinegar

Preparation

  1. Step 1

    Pound chicken between 2 sheets of plastic wrap to ¼" 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.

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Reviews (4)

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  • I made this last night for dinner. My husband always gives me a hard time because I don't use enough fat when pan cooking meat. We have stainless steel pans. It worked great with the first batch, but I cooked more than the recipe recommended and the olive oil started to go brown so we added some stick butter to the pan. It was delicious! We also served it with a yogurt-garlic-dill sauce that we had leftover.

    • Anonymous

    • Philadelphia

    • 11/21/2019

  • Just fudged this recipe, and it was still amazing. Didn't have a mallet for the chicken, so I butterflied, and bought radicchio instead of red cabbage, but it still turned out great. Great flavor and super quick and easy to throw together.

    • nasafraser

    • London, ENG

    • 9/21/2018