These breaded patties are ready to pan-fry straight from the package, so dinner comes together in twenty minutes. The slaw is cabbage dressed warm with a little vinegar and oil, a crisp counterpoint to the golden crust. You get tender chicken with hidden vegetables built right in.

Serves 2. 20 minutes, 15 at the stove.

About 220 calories a serving, 4 g protein, 18 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Pat the patties dry with paper towels if they are wet. When the oil is hot, lay the patties in the pan without moving them; they should sizzle on contact.
2. Cook until the undersides are deep golden and crisp, about 4 to 5 minutes. Flip and cook the other side until it too is golden and the patties feel firm when you press them, another 3 to 4 minutes. Transfer to a plate.9 min
3. While the patties cook, slice about 4 cups of green cabbage thinly. Toss in a bowl with 2 tablespoons vinegar, a pinch of salt, and a turn of pepper. Let it sit.
4. Divide the warm patties and slaw between two plates. Serve at once.

Note Swap the slaw for roasted broccoli or a simple tomato salad if you prefer. Leftover patties keep in the fridge for two days, reheated gently in a low oven. Serve with rice, crusty bread, or pickled vegetables on the side to round out the meal.