Southern American · dinner
Crispy Chicken Cutlets with Slaw
A crunchy Southern-style start to the week, with leftover slaw mix and buttermilk-free shortcuts for one.
- Total time
- 25 min
- Serves
- 1
- Est. cost
- $7
Ingredients
For 1 servings
Meat & poultry
- chicken breast cutlet½ lb
Pantry & grains
- panko breadcrumbs½ cup
- apple cider vinegar1 tsp
- vegetable oil3 tbsp
Dairy & eggs
- egg1
Produce
- coleslaw mix2 cup
Sauces & condiments
- mayonnaise2 tbsp
Bakery
- hot dog bun1 piece
Spices
- salt1 tsp
- black pepper½ tsp
Method
- 1
Pound the cutlet to 1/2 inch thick and season with salt and pepper.
- 2
Beat the egg in a shallow dish and spread panko on a plate.
- 3
Dip the cutlet in egg, then press into panko on both sides.
- 4
Heat oil in a skillet over medium-high until shimmering.
- 5
Fry the cutlet 3-4 minutes per side until deep golden and 165°F inside.
- 6
Toss 1 cup slaw mix with mayo, vinegar, salt and pepper.
- 7
Serve the cutlet on the bun topped with slaw.
Kitchen note
Save the rest of the slaw mix for the Thursday tacos and the remaining panko for the breaded egg dinner.Approximate per serving: 720 calories, 48g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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