15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Name: 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 piece large skinless, boneless chicken breasts; 1 to taste Kosher salt and pepper; 5 tablespoons olive oil; ½ head cabbage; ½ piece red onion; ½ teaspoon crushed red pepper flakes; 2 tablespoons red wine vinegar

Quick and elegant chicken cutlets pounded thin and served with a crisp, tangy slaw of red cabbage and onion. This light and flavorful dish combines golden-brown chicken with fresh, crunchy vegetables in a simple olive oil and vinegar dressing.

2 servings

15 min

Published October 4, 2025

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Ingredients

•2 piece large skinless, boneless chicken breasts
•1 to taste Kosher salt and pepper
•5 tablespoons olive oil
•½ head cabbage
•½ piece red onion
•½ teaspoon crushed red pepper flakes
•2 tablespoons red wine vinegar

Cooking Instructions

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.
8 min
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.
5 min
3.
Top cutlets with slaw.
2 min