Directions

1. To make the dressing, in a small bowl place the dressing ingredients and whisk until fully combined.
2. In a small bowl, add raisins and enough apple cider juice to cover and microwave for 1 minute. Let cool and drain the raisins.
3. In a large bowl, add red cabbage, carrots, pistachios, mint, parsley and raisins. Pour the prepared dressing over the mixture and toss. Set aside.
4. Pound your chicken breasts until around 1/4-inch thick.
5. On a plate, combine your flour, salt and pepper.
6. On a second plate, beat the eggs and water.  
7. On a third plate, combine your breadcrumbs, Parmesan cheese and thyme.  
8. To cook the chicken breast, pat dry with a paper towel, then dredge both sides of each piece of chicken with the flour mixture, then the egg mixture, and then the breadcrumb mixture.
9. In a large sauté pan on medium to low heat, add your butter and olive oil. Cook each chicken breast for 2-3 minutes on each side until fully cooked. Repeat until all the chicken is cooked.
10. Place the cooked chicken on a plate and sprinkle with Parmesan cheese and lemon zest.  
11. Serve chicken with prepared slaw and enjoy!