These crispy coconut-coated chicken cutlets will make dinner exciting again.
Fred Hardy
This recipe is doubly good.
Round out the meal with a zesty coleslaw amped up with a touch of mango chutney and sambal oelek.
Photo:Fred Hardy
Add coleslaw mix and cilantro; toss until well coated.
Cover and refrigerate until ready to serve.
Sprinkle chicken all over with 3/4 teaspoon salt and coat with remaining 1/4 cup mayonnaise.
Stir together panko and coconut in a large, shallow dish.
Coat cutlets in panko mixture, pressing to adhere.
Heat 3 tablespoons oil in a large skillet over medium-high until shimmering.
Place 2 cutlets in skillet; cook until golden brown and cooked through, about 3 minutes per side.
Transfer to a paper towel-lined plate.
Repeat with remaining 1 1/2 tablespoons oil and 2 cutlets.
Sprinkle cutlets with remaining 1/4 teaspoon salt.
Serve with slaw and lime wedges.
2,000 calories a day is used for general nutrition advice.
