Rating: 3 stars
131 Ratings
  • 5 star values: 16
  • 4 star values: 31
  • 3 star values: 42
  • 2 star values: 36
  • 1 star values: 6
Sue Li

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

772 calories; fat 48g; saturated fat 9g; cholesterol 231mg; sodium 1116mg; protein 41g; carbohydrates 40g; sugars 6g; fiber 4g; iron 5mg; calcium 127mg.
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