Chicken Cutlets with Crunchy Coleslaw

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Chicken Cutlets with Crunchy Coleslaw
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4.0
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About this Recipe

Double crunch! Crispy breaded chicken cutlets with a crunchy creamy coleslaw.

Ingredients

CHICKEN TENDERS:
2 Eggs
1.5 cups (375 mL) Panko bread crumbs
1 tsp (5 mL) Salt
.5 tsp (2 mL) Pepper
1 Package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts
CRUNCHY COLESLAW:
.5 Red bell pepper, julienned
.5 Yellow bell pepper, julienned
1 cup (250 mL) Shredded cabbage
1 cup (250 mL) Shredded carrots
1 Small zucchini, julienned
.5 Red onion, sliced
.25 cup (60 mL) Mayonnaise
1 tbsp (15 mL) Whole grain mustard
1 tbsp (15 mL) Honey
1.5 tsp (7 mL) Lemon juice

Directions

CRUNCHY COLESLAW:
TOSS together peppers, cabbage, carrots, zucchini and red onion.

WHISK together mayonnaise, mustard, honey and lemon juice. Pour over salad and toss to coat.

CHICKEN TENDERS:
SET up breading station by beating eggs in a shallow dish. Combine bread crumbs, salt and pepper in a separate shallow dish. Dip chicken into egg mixture and then coat with breadcrumbs.

HEAT oil in a large skillet over medium-high heat. Fry chicken for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

SERVE chicken on top of crunchy coleslaw.

Notes

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