Crispy coconut and Scallion Breaded Chicken Cutlets
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Crispy coconut and Scallion Breaded Chicken Cutlets calories by ingredient
Number of Servings: 4
Ingredients
-
3/4 Cup sweetened shredded coconut
1/4 cup panko bread crumbs
2 scallions, finely chopped
1/2 cup all purpose flour
8 small chicken cutlets (1 1/2 lb)
4 tbsp. olive oil
Directions
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.