Coconut Chicken Cutlets Recipe

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Coconut Chicken Cutlets Ingredients:

Coconut Chicken Cutlets Recipe

Coconut Chicken Cutlets Recipe

  • 1 lb chicken breast
  • 1 cup panko
  • 1 cup unsweetened coconut flakes
  • 2 red chilies, minced
  • fresh basil, handful, minced
  • 1 egg
  • 1/2 cup milk
  • kosher salt, to taste
  • fresh cracked black pepper
  • peanut oil, for frying
  • Peanut Sauce

How to make Coconut Chicken Cutlets:

Wash the chicken and pat dry. Mix the egg and milk in a dish. Combine, the panko, coconut, chilies, basil, salt and pepper, mix well. Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side. Dip a tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil. Continue with all the tenders. When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven. Serve. Eat.

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