Herby Buttermilk Chicken Cutlets with Dill Slaw

• 1 1/4 cups buttermilk
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme leaves
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small cabbage, shredded
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar

Steps

1. 1 In a large bowl, combine buttermilk, 2 tablespoons dill, and thyme.
2. 2 Add chicken to the buttermilk mixture, ensuring it's well-coated. Marinate for 15 minutes.
3. 3 Combine flour, salt, and pepper in a separate dish.
4. 4 Heat olive oil in a large skillet over medium-high heat.
5. 5 Dredge each chicken cutlet in the flour mixture, shaking off excess, and cook until golden brown, about 4-5 minutes per side.
6. 6 Transfer chicken to a plate and let rest.
7. 7 For the slaw, mix shredded cabbage with Greek yogurt, mayonnaise, 1 tablespoon dill, lemon juice, and sugar in a bowl.
8. 8 Serve chicken cutlets with a generous portion of dill slaw on the side.

Equipment

• skillet
• tongs
• sharp knife

Variations

• Substitute Greek yogurt with sour cream for a creamier slaw
• Add a sprinkle of paprika to the flour for a smoky kick

Substitutions

• If buttermilk is unavailable, use 1 cup milk with 1 tablespoon lemon juice or vinegar

Pairings

• A crisp Sauvignon Blanc
• A chilled cucumber and mint agua fresca

Nutrition

Tips

• For extra crispy cutlets, refrigerate the floured chicken for 10 minutes before cooking.
• Make the slaw ahead of time to let the flavors meld, but don't dress it too early or the cabbage will soften.

Storage

Store chicken and slaw separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a 350°F oven until warmed through.

Freezing: Chicken cutlets freeze well for up to 2 months; thaw overnight in the fridge before reheating. Do not freeze the slaw.

Serving Suggestions

• Serve with a simple arugula salad
• Pair with roasted potatoes for a hearty meal

FAQ