Herbed Chicken Cutlet on Shaved Orange Sriracha Slaw

The number of video and conference calls going on when working from home now is skyrocketing! And it seems for global companies like mine, we are online throughout the evening as well to connect with colleagues in other regions even more! And that's great...

...but that sometimes means dinner needs to be fast - or lunch for that matter. Chicken cutlets is a great answer - fast, and lean! And a nice slaw is always great to have on hand - I make it in BIG batches - here for four. This is a great combo of the two - fast.

Shaved Slaw:

1 carrot, peeled

2 cups kale leaves, stemmed and torn into small pieces

1 cup purple cabbage, shaved

2 cups green cabbage, shaved

6 Brussels sprouts, shaved

1 green onion, thinly sliced

Orange Sriracha dressing:

juice of 1/2 orange, about 1/4 cup

1 Tbsp rice vinegar

2 Tbsp olive oil

1/2 tsp Dijon mustard

1 Tbsp Sriracha Ranch dressing - I used Whole Foods 365 and/or Trader Joe’s (or good real mayonnaise)

dash salt and pepper to taste

palmful fresh mint leaves

2 Tbsp fresh rosemary

2 Tbsp fresh thyme leaves

palmful fresh lemon balm leaves (optional)

2 cloves garlic

1 Tbsp butter plus 1 Tbsp olive oil

4 chicken breast cutlets

Whisk together the slaw dressing in a medium salad bowl and set aside. Shave the carrot with a peeler into thin peels. Add the kale to the bowl with the dressing. Using cleaned hands, massage the kale leaves in the dressing for about 2 minutes, to soften the leaves. Add the rest of the slaw ingredients and toss well. Set aside in the refrigerator.

Meanwhile, place all the herbs and garlic in a small food processor and mince well.

Heat butter and oil in a large skillet over medium heat (I use my favorite cast iron skillet). Place cutlets in skillet and allow them to brown on the first side, about 3-4 minutes. Season lightly with salt and pepper to taste.

Add half the herbs onto the cutlets and flip the cutlets. Scatter the remaining herbs on the cutlets and brown the second side another 3-4 minutes, until the chicken is cooked through.

Pay attention, this is FAST - don’t overcook delicate chicken cutlets!

Plate a serving of slaw on one side of each of four bowls. Place a cutlet on each serving of slaw. Garnish with fresh parsley, if desired.

Serves 4.

Cook's Note: I made this for three at the time of cooking but updated the recipe for four, which is more common.

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