15-Minute Chicken Paillards With Red Cabbage and Onion Slaw

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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

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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