½ small head red cabbage, thinly sliced (about 2 cups)
2 carrots, grated
8 boneless, skinless chicken thighs (1½ pounds)
½ cup flour
2 eggs, beaten
1 cup bread crumbs
½ cup canola oil
lemon wedges, for serving
Sat fat 9g
How to Make It
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.
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.