15-Minute Chicken Paillards with Red Cabbage and Onion Slaw | view more Recipe

15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

  • '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'

  1. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper
  2. Heat 1 Tbsp
  3. oil in large skillet over high
  4. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes
  5. Turn and cook until cooked through, about 1 minute (second side will not brown)
  6. Transfer to a large plate
  7. Repeat with 1 Tbsp
  8. oil and remaining cutlet
  9. Let the cutlets rest while you make the slaw
  10. Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt
  11. Drizzle in vinegar and remaining 3 Tbsp
  12. oil and toss again
  13. Top cutlets with slaw