Instructions
Step 1. Slice each chicken breast horizontally to create thinner cutlets.
Step 2. Season the chicken with salt, black pepper, garlic powder, and paprika.
Step 3. Place the flour in one shallow bowl.
Step 4. In a second bowl, whisk together the eggs and milk.
Step 5. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, and dried parsley.
Step 6. Dredge each chicken cutlet in flour, then dip into the egg mixture, and finally coat thoroughly in the breadcrumb mixture.
Step 7. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Step 8. Fry the chicken cutlets for 3–4 minutes per side until golden brown and cooked through.
Step 9. Transfer the cooked cutlets to a wire rack or paper towel-lined plate.
Step 10. For the coleslaw, combine the green cabbage, red cabbage, and carrots in a large bowl.
Step 11. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.
Step 12. Pour the dressing over the vegetables and toss until evenly coated.
Step 13. For the pepper sauce, melt the butter in a saucepan over medium heat.
Step 14. Add the garlic and cook for 30 seconds until fragrant.
Step 15. Stir in the chicken broth, heavy cream, Dijon mustard, cracked black pepper, and salt.
Step 16. Simmer for 3–5 minutes until slightly thickened, then stir in the parsley.
Step 17. Slice the crispy chicken cutlets and arrange them on serving plates with the coleslaw.
Step 18. Serve the creamy pepper sauce on the side for dipping or drizzling over the chicken.
Storage and Reheating Tips
Store leftover chicken, coleslaw, and pepper sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 375°F (190°C) oven or air fryer for 5–7 minutes to restore crispiness.
Warm the pepper sauce gently in a saucepan over low heat, stirring occasionally.
The coleslaw is best enjoyed within 2 days for maximum freshness and crunch.
Avoid freezing the coleslaw and cream sauce, as their texture may change after thawing.
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