Crispy coconut and Scallion Breaded Chicken Cutlets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 Cup sweetened shredded coconut1/4 cup panko bread crumbs2 scallions, finely chopped1/2 cup all purpose flour8 small chicken cutlets (1 1/2 lb)4 tbsp. olive oil
1) In a shallow bowl, combine the coconut, panko and scallions. Place the four in a second shallow bowl and beat the egg with 1 tbsp. water in a third bowl.
2) Season the chicken cutlets with 1/2 tsp 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.
3) Heat 2 tbsp. oil in a large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through, 3-4 minutes per side; transfer to a plate and wipe out the skillet. Repeat with the remaining oil and cutlets.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user POOTERBOMB.
2) Season the chicken cutlets with 1/2 tsp 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.
3) Heat 2 tbsp. oil in a large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through, 3-4 minutes per side; transfer to a plate and wipe out the skillet. Repeat with the remaining oil and cutlets.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user POOTERBOMB.
Nutritional Info Amount Per Serving
- Calories: 381.3
- Total Fat: 24.4 g
- Cholesterol: 74.0 mg
- Sodium: 150.5 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.4 g
- Protein: 16.0 g
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