Simple thin Turmeric Chicken Paillard with a bright, lemon-y shredded Sumac Slaw. Chicken is thin so it cooks up super quick and the slaw can be prepped ahead of time. It's a perfect healthy weeknight meal!
1headsavoy cabbage, finely shredded, I use a mandoline
2-3radishes, thinly sliced, I use a mandoline
4boneless, skinless chicken breasts
In a small bowl, whisk together the olive oil, lemon juice, honey, sumac, white pepper and a big pinch of kosher salt.
In a separate large bowl, add the cabbage and radishes. Set the slaw and dressing in the fridge until ready to serve.
Butterfly the chicken by placing it on a cutting board and, with your hand flat on top, slice into one side of the breast, taking care not to slice the whole way through. Open the breast, cover with a large resealable bag and pound the breast with a flat mallet or rolling pin until about 1⁄4-inch thick.
Season the cutlets with the turmeric, cumin, and a few pinches of kosher salt. Rub all over so the cutlets are completely covered.
Heat about 1 tbsp of canola oil in a large skillet over medium-high heat.
Cook the cutlets in batches, so as to not crowd the skillet, until golden brown, about 3 minutes.Flip and cook until cooked through, about another minute. Repeat with the remaining cutlets.
Toss the dressing with the slaw.
Plate the cutlets of chicken and slaw. Optional: Shave some parmesan over the slaw and sprinkle with sumac. Serve with a slather of mayo. Enjoy!
Keep the cutlets warm on a rack set over a rimmed baking sheet in a 200°F oven, so everyone can have warm chicken at the same time, since you’re cooking them in batches.If you’re real lazy, you can butterfly the chicken ahead of time and freeze the flattened breasts individually in a resealable plastic bag with parchment in-between. Defrost in the fridge overnight or transfer them to the fridge in the morning when you’ll cook them for dinner.This is incredible stuffed in a sandwich =)