15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Ingredients for 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

• 2 large skinless, boneless chicken breasts (about 230g each)

• Kosher salt, freshly ground pepper

• 80ml olive oil, divided

• 1/2 small head of cabbage, very thinly sliced (about 650g )

• 1/2 small red onion, very thinly sliced

• 1/2 teaspoons crushed red pepper flakes

• 2 tablespoons red wine vinegar

How to make 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 tablespoon 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 tablespoon 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 45ml oil and toss again.

Top cutlets with slaw.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.