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15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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)
Koshersalt, nymalen peppar
80 ml olivolja, uppdelad
1/2 small head of cabbage, very thinly sliced (about 650g )
1/2 small red onion, very thinly sliced
1/2 teskedar krossade röda chiliflakes
2 matskedar rödvinsvinäger

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.

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