Rating: 3.5 stars
15 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 6

Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.

Caroline Wright
Recipe by Cooking Light November 2010

Gallery

Credit: John Autry: Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 cutlets and about 3/4 cup slaw)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.

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  • Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.

Nutrition Facts

282 calories; fat 8.7g; saturated fat 1.4g; mono fat 5.4g; poly fat 1.5g; protein 28.6g; carbohydrates 23.4g; fiber 3.7g; cholesterol 66mg; iron 2.1mg; sodium 331mg; calcium 54mg.
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