Ingredients

• 2 large skinless, boneless chicken breasts (about 8 ounces each)
• Kosher salt, freshly ground pepper
• 5 tablespoons olive oil, divided
• 1/2 small head of cabbage, very thinly sliced (about 4 cups)
• 1/2 small red onion, very thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons red wine vinegar

Instructions

1. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.
2. Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.
3. Top cutlets with slaw.