Milanesa De Pollo With Jicama Slaw

• 2 cups thinly sliced red cabbage
• 1 cup thinly sliced jicama
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped fresh cilantro
• 1 jalapeno chile, seeded and finely chopped
• 2 tablespoons fresh lime juice (from 1 large lime)
• 1 tablespoon olive oil
• 2 teaspoons honey or agave syrup
• 1 teaspoon hot sauce (such as Cholula)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 (6-oz.) boneless, skinless chicken breasts
• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 large eggs, beaten
• 1 cup panko (Japanese-style breadcrumbs)
• 1/2 cup (about 2 1/8 oz.) plain yellow cornmeal
• 1/4 cup vegetable oil
• Fresh cilantro leaves

1. Prepare the Jicama Slaw: Toss together cabbage, jicama, scallions, cilantro, and jalapeno in a large bowl.
2. Whisk together lime juice, oil, honey, hot sauce, salt, and pepper in a small bowl. Drizzle over cabbage mixture, and toss to coat. Set aside.
3. Prepare the Chicken Milanesa: Place chicken breasts on a sheet of plastic wrap on a work surface. Cover with a second piece of plastic wrap, and, using a meat mallet, pound to 1/2-inch thickness.
4. Combine flour, salt, and pepper in a shallow dish. Place beaten eggs in a second shallow dish. Combine panko and cornmeal in a third shallow dish. Dredge chicken in flour mixture; dip in egg, shaking off any excess. Dredge in panko mixture.
5. Heat oil in a large, nonstick skillet over medium-high. Add coated chicken in a single layer. Cook 3 minutes. Turn chicken, and cook until browned and done, about 2 minutes. Serve the Chicken Milanesa with Jicama Slaw and cilantro leaves.

red cabbage, jicama, scallions, fresh cilantro, chile, lime juice, olive oil, honey, hot sauce, kosher salt, black pepper, chicken breasts, flour, kosher salt, black pepper, eggs, breadcrumbs, yellow cornmeal, vegetable oil, cilantro

Taken from www.myrecipes.com/recipe/milanesa-de-pollo-with-jicama-slaw (may not work)