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Crispy Chicken With Coleslaw

Crispy Chicken With Coleslaw
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Serves 4| Hands-On Time: | Total Time:



  1. In a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss to combine; set aside.
  2. Place the flour, eggs, and bread crumbs in separate shallow bowls. Pound the chicken between 2 sheets of plastic wrap to ½ inch thick; season with ¾ teaspoon salt and ¼ teaspoon pepper. Coat with the flour (tapping off any excess), dip in the eggs (shaking off any excess), then coat with the bread crumbs, pressing gently to help them adhere.
  3. Heat the oil in a large skillet over medium heat. Cook the chicken until cooked through, 4 to 5 minutes per side. Season with ¼ teaspoon each salt and pepper. Serve with the coleslaw and lemon wedges.
By April, 2012

Nutritional Information

  • Per Serving
  • Calories 772
  • Fat 48g
  • Sat Fat 9g
  • Cholesterol 231mg
  • Sodium 1,116mg
  • Protein 41g
  • Carbohydrate 40g
  • Sugar 6g
  • Fiber 4g
  • Iron 5mg
  • Calcium 127mg
What does this mean? See Nutrition 101 .

Quick Tip

Hickory Farms Brown Mustard
Got leftovers? For a delicious lunch, make a sandwich with your favorite bread, mustard, a cutlet, and a big spoonful of coleslaw.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.