Coconut Chicken Cutlets
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- Serve with white rice
- Pound 2 boneless chicken breasts into thin cutlets. Season with salt and pepper.
- 1/4 c. cornstarch
- 1/2 t. kosher salt
- 1/4 t. cayenne pepper
- Pour coconut milk in shallow dish
- 1/2 c. coconut milk
- Combine coconut and panko in another dish
- 3/4 c. ea. shredded unsweetened coconut and panko bread crumbs
- Dredge cutlets in cornstarch, dip in coconut milk then dredge in panko mix. Place on a rack set inside a baking dish.
- Heat oil in pan over med high heat. Fry cutlets until browned about 2 min. per side then drain on paper towel.
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Coconut Chicken Cutlets Recipe at a Glance
- COURSE: Main Dishes