1. First, prepare your coleslaw: In a food processor, slice the cabbage, radishes, and jalapeño. Transfer to a large bowl, then add the lemon juice, a few dashes of red wine vinegar, and salt and pepper to taste. Toss to combine, then set aside.

2. Salt both sides of each chicken breast, then place the chicken between two large pieces of plastic wrap. Using a rolling pin or mallet, pound the chicken into very thin cutlets, trying to make it as even in thickness as possible.

3. Crack the eggs into a large, shallow dish, then lightly beat them. Place the flour in a second large, shallow dish and season it generously with salt and pepper.

4. In a large, high-sided, heavy-bottomed pan, heat several inches of grapeseed oil over medium-high heat. When the oil is hot, dredge the chicken cutlets first in the egg, then the season flour. Carefully place the chicken cutlets in the hot oil and fry for about 2 minutes per side. Transfer to a wire rack or paper towel–lined plate to drain.

5. Serve the chicken cutlets with the slaw!