The first side of chicken should be sear-grilled to ensure that it is nicely browned and not dried out.
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Ingredients
2 Servings
2
Large skinless and boneless chicken breasts (8 ounces)
Kosher Salt, freshly ground Pepper
5
Divided into tablespoons of olive oil
1/2
Small head of cabbage thinly sliced (4 cups).
1/2
Small red onions, thinly sliced
1/2
Red pepper flakes crushed to a teaspoon
2
Red wine vinegar, tablespoons
Preparation
Step 1
Salt and pepper the chicken. Heat 1 Tbsp. Heat 1 Tbsp. Place 1 breast of chicken in the skillet, laying it away from yourself. Cook until golden brown and almost cooked through (about 3 minutes). Turn the chicken breast and continue cooking until it is cooked through (about 1 minute). Transfer the fried chicken to a large platter. Repeat with another 1 Tbsp. Oil the remaining cutlet. While you prepare the slaw, let the cutlets rest.
Step 2
In a large bowl, combine the cabbage, red pepper flakes, and onion. Season with salt. Pour in the vinegar and 3 Tbsp. Oil and toss once more.
Step 3
Top the cutlets with slaw.
