Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- â…“ cup finely grated parmesan cheese
- 3 to 4 tablespoons olive oil
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- â…“ cup olive oil
- 1 small head green cabbage, thinly sliced
- ½ small head purple cabbage, thinly sliced
- 1 small bunch kale, removed from stems and thinly sliced
- ½ cup finely grated parmesan cheese
- 1 tablespoon unsalted butter
- 1 cup cubed sourdough bread
Instructions
- Thinly slice chicken breasts and season with salt and pepper.
- Prepare cooking station with eggs and breadcrumb mixture.
- Cook chicken in olive oil until golden brown and cooked through.
- Blend dressing ingredients in a food processor until smooth.
- In a bowl, combine cabbages and kale, then toss with dressing.
- Cook croutons in butter until golden brown.
- Assemble slaw with chicken, croutons, and remaining cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Thinly sliced chicken ensures even cooking.
Dressing can be made ahead for deeper flavor.
Let slaw marinate briefly before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-fry
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 1
- Sodium: 800
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 38
- Cholesterol: 160