15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Name: 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw
Yield: 4 servings
Ingredients: 1 2 large skinless, boneless chicken breasts (about 8 ounces each); 1 Kosher salt, freshly ground pepper; 1 5 tablespoons olive oil, divided; 1 1/2 small head of cabbage, very thinly sliced (about 4 cups); 1 1/2 small red onion, very thinly sliced; 1 1/2 teaspoon crushed red pepper flakes; 1 2 tablespoons red wine vinegar

From the kitchen of Carly

Thin-pounded chicken breasts hit the pan for three minutes, emerging golden and tender. A sharp, crunchy slaw of red cabbage and onion with red pepper flakes cuts through the richness. Dinner's ready before your water boils.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large skinless, boneless chicken breasts (about 8 ounces each)
1Kosher salt, freshly ground pepper
15 tablespoons olive oil, divided
11/2 small head of cabbage, very thinly sliced (about 4 cups)
11/2 small red onion, very thinly sliced
11/2 teaspoon crushed red pepper flakes
12 tablespoons red wine vinegar

Instructions

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.
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.
Top cutlets with slaw.