Skip to main content
Epicurious
Bon Appétit

15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

By Carla Lalli Music

5.0

(1)

Image may contain Plant Food Dish Meal Vegetable and Produce
Photo by 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
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

Preparation

  1. Step 1

    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.

    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.

TagsCutletChicken BreastChickenPoultryCabbageLeafy GreensVegetableRed OnionOnionRoot VegetableMainDinnerDairy FreeGluten FreeNut FreeQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsSearBon Appétit

See Related Recipes and Cooking Tips

Read More
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Sausage With Charred Cabbage and Giardiniera
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Chicken Breakfast Sausages
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Grilled Chicken With Green Chili Crisp
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
Grilled Buttermilk Chicken With Summer Salad
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.