Coconut Chicken Cutlets

Cuisine Tonight

Yield: 2 servings
Community Recipe from

Ingredients

  • Chicken

Preparation

  1. Serve with white rice

  2. Pound 2 boneless chicken breasts into thin cutlets. Season with salt and pepper.

  3. Combine
  4. 1/4 c. cornstarch
  5. 1/2 t. kosher salt
  6. 1/4 t. cayenne pepper
  7. Pour coconut milk in shallow dish
  8. 1/2 c. coconut milk
  9. Combine coconut and panko in another dish
  10. 3/4 c. ea. shredded unsweetened coconut and panko bread crumbs

  11. Dredge cutlets in cornstarch, dip in coconut milk then dredge in panko mix. Place on a rack set inside a baking dish.

  12. Heat oil in pan over med high heat. Fry cutlets until browned about 2 min. per side then drain on paper towel.
March 2012

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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