Serves 4

Ingredients

  • ¼ cup sour cream
  • 4 Tbsp. plus 2 tsp. Dijon mustard, divided
  • 2 tsp. white wine vinegar
  • 3 Tbsp. plus 1 tsp. olive oil, divided
  • 1¼ tsp. kosher salt, divided
  • 1¼ tsp. ground black pepper, divided
  • 2 (6-ounce) Granny Smith apples, cored and cut into matchsticks
  • 4 celery stalks, cut into matchsticks
  • 3 Tbsp. currants
  • 2 Tbsp. chopped parsley
  • 4 (6-ounce) chicken cutlets, pounded ⅓" thick
  • 3 ounces (1 cup) shredded sharp cheddar

Directions

Total time: 35 minutes

Preheat grill to high. In a large bowl, blend sour cream, 2 Tbsp. mustard, vinegar, 2 tsp. oil, and ¼ tsp. each salt and pepper. Fold in apples, celery, currants, and parsley; set aside.

Season each cutlet with ¼ tsp. each salt and pepper. Spread each side with 1 tsp. mustard and 1 tsp. olive oil. Grill until nicely charred, about 2 minutes, and flip over. Top each cutlet with ¼ cup cheddar, cover grill, and cook over low heat until cheese is melted, about 2 minutes. Transfer to 4 plates, divide reserved slaw among them, and serve.

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