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Crispy chicken, crunchy red cabbage, and crisp apple. This is one of those sandwiches that feels a little special without requiring a million ingredients. It’s crunchy, savory, slightly sweet and completely satisfying. Healthy-ish in a hurry at its best.
Ingredients for the Chicken:
2 chicken cutlets
2 tablespoons SOOC Rosemary Olive Oil
1 cup flour
1 egg
1 cup panko breadcrumbs
Salt and pepper
Ingredients for the Slaw:
2 cups shredded red cabbage
1 crisp apple, diced
1 tablespoon apple cider vinegar
Juice from 2 limes
1 tablespoon SOOC Gravenstein Apple Balsamic Vinegar
Ingredients for Sandwich:
1 tablespoon SOOC Rosemary Olive Oil
2 ciabatta rolls or a baguette, sliced for the sandwich
2 cups arugula
Optional add-ons- fresh mozzarella, Dijon mustard, mayo, extra apple slices
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Season the chicken with salt and pepper, to taste. Working one at a time in order, toss the chicken in SOOC Rosemary Olive Oil, then cover in flour, dip into eggs, then cover with Panko breadcrumbs.
Place the chicken in a single layer onto the prepared baking sheet.
Bake in the oven until the chicken is cooked through, about 25-30 minutes.
While the chicken is cooking, drizzle SOOC Rosemary Olive Oil on sliced bread and toast for 5-10 minutes.
Meanwhile, start making the slaw. Mix cabbage, chopped apple, apple cider vinegar and SOOC Gravenstein Apple Balsamic Vinegar together.
Gather the chicken & slaw ingredients and make a sandwich; place the chicken cutlet first, then add the slaw. Eat hot or cold and if desired, add optional ingredients.
