Crispy Taiwanese Chicken Cutlet with Slaw
Pounded chicken breast fried until golden and crunchy, served with a bright vinegary slaw and carrot. Ready in under 15 minutes — the kind of snack that feels way fancier than it is.
- Total time
- 12 min
- Servings
- 2
- Calories
- 420
- Protein
- 34g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry. Place each breast between plastic wrap and pound to 1/4-inch thickness.
Step 2
Season chicken generously with salt and pepper. Whisk egg in a shallow bowl; spread flour in another.
Step 3
Coat each cutlet in flour, shake off excess, dip in egg, then coat in flour again for extra crunch.
Step 4
Heat 3 tbsp oil in a 12-inch skillet over medium-high until shimmering. Fry cutlets 3 minutes per side until golden brown.
Step 5
Toss shredded cabbage and sliced carrots with vinegar, salt, and pepper in a bowl.
Step 6
Plate cutlets alongside the slaw. Serve immediately while chicken is still crackling.
Tools you’ll need
- 12-inch skillet
- plastic wrap
- meat mallet
- two shallow bowls
- tongs
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