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15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These 15-minute chicken paillards offer a fresh and vibrant take on a midweek dinner. By flattening the chicken breasts into thin escalopes, the meat cooks incredibly quickly while remaining tender and succulent. The golden, pan-seared chicken provides a savoury base for the bright, crunchy slaw, which is elevated by a punchy red wine vinegar dressing and a subtle hint of heat from the red pepper flakes.

As a heart-healthy option, this dish relies on extra virgin olive oil and crisp, raw vegetables rather than heavy sauces. It is an excellent choice for a nutritious lunch or a light evening meal when time is short but you still want something homemade and wholesome. Serve it exactly as it is for a low-carb feast, or with a small portion of quinoa or crusty wholemeal bread for extra fibre.

Ingredients for 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

2 large skinless, boneless chicken breasts (about 230g each)
Sal kosher, pimienta recién molida
80ml de aceite de oliva, dividido
1/2 small head of cabbage, very thinly sliced (about 650g )
1/2 cebolla roja pequeña, cortada en rodajas muy finas
1/2 cucharadita de hojuelas de pimiento rojo triturado
2 cucharadas de vinagre de vino tinto

How to make 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 tablespoon 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 tablespoon 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 45ml oil and toss again.

Top cutlets with slaw.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.