Ingredients Jump to Instructions ↓

  1. Olive oil cooking spray

  2. 3 tablespoon(s) cider vinegar

  3. 4 cup(s) shredded red cabbage

  4. 3/4 teaspoon(s) salt , divided

  5. 1 Fuji or Gala apple , grated

  6. 1 pound(s) baby Yukon gold potatoes

  7. teaspoon(s) pepper , divided

  8. 1 large egg white

  9. 1 1/4 cup(s) panko (coarse bread crumbs)

  10. 4 chicken-breast cutlets

Instructions Jump to Ingredients ↑

  1. Preheat oven to 475°F. Spray large jelly-roll pan with cooking spray.

  2. In 12-inch skillet, heat 2 tablespoons vinegar and 3 tablespoons water to boiling on high. Stir in cabbage and 1/8 teaspoon salt; cover and simmer on medium-low 15 minutes. Add apple; cover and simmer 10 minutes longer.

  3. Meanwhile, in microwave-safe large bowl, combine potatoes and 1/4 cup water; cover with vented plastic wrap. Microwave on High 6 minutes or until tender; drain. Cut potatoes in half; toss with 1/8 teaspoon each salt and pepper, and remaining vinegar. Spray potatoes with cooking spray; toss to coat.

  4. While potatoes cook, in shallow bowl, whisk egg white. On waxed paper, combine panko and 1/4 teaspoon each salt and pepper. Season cutlets with 1/4 teaspoon each salt and pepper; dip each in egg, then panko. Place cutlets on pan; spray with cooking spray and bake on top oven rack 8 minutes or until juices run clear when pierced with knife. Serve with vegetables.


Send feedback