One Pan Creamy Mushroom Chicken
Crispy Coconut and Scallion Breaded Chicken Cutlets
Jan 17, 2015
Con Poulos; Food styling by Anne Disrude; Prop styling by Paige Hicks
A crispy coconut breading is a healthier way to add sweetness and crunch to this creative chicken recipe.
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Prep Time: 0 hours 20
Total Time: 0 hours 20
3/4 c. sweetened shredded coconut (we used Baker's)
1/4 c. panko bread crumbs
1/2 c. all-purpose flour
small chicken cutlets
4 tbsp. olive oil
- In a shallow bowl, combine the coconut, panko, and scallions. Place the flour in a second shallow bowl and beat the egg with 1 tablespoon water in a third.
- Season the chicken cutlets with 1/2 teaspoon each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side; transfer to a plate and wipe out the skillet. Repeat with the remaining oil and cutlets.
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