Chicken cutlets with apple and celery slaw

Woman’s Day 

Serves: 4

  • 4 6-oz boneless, skinless chicken breasts
  • Kosher salt and black pepper
  • 3/4 cup panko bread crumbs
  • 3 tablespoon olive oil
  • 1/4 cup lowfat sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 stalks celery, thinly sliced on a diagonal
  • 1 Granny Smith apple, cut into matchsticks
  • 1 tablespoon chopped chives

Slice the chicken breasts in half horizontally to create 8 small chicken cutlets. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper and coat in the bread crumbs, pressing gently to help them adhere.

Heat 2 Tbsp of the oil in a large skillet over medium-high heat. In two batches, cook the chicken until golden brown and cooked through, 2 to 3 minutes per side, adding more oil to the skillet if necessary. Transfer the chicken to plates.

In a large bowl, whisk together the sour cream, mustard, lemon juice, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Add the celery and apple and toss to combine; fold in the chives. Serve with the chicken.

*Chef’s note: Yum yum yum. Nice change, and super simple and quick. Refreshing! This probably also would be nice with plain yogurt in place of the sour cream.


2 Comments to “Chicken cutlets with apple and celery slaw”

  1. Serious question: How do you cut an apple into matchsticks?

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