Crispy Coconut and Scallion Breaded Chicken Cutlets - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
A crispy coconut breading is a healthier way to add sweetness and crunch to this creative chicken recipe.
Ingredients
- 3/4 c. sweetened shredded coconut (we used Baker's)
- 1/4 c. panko bread crumbs
- 2 scallions
- 1/2 c. all-purpose flour
- 1 large egg
- 8 small chicken cutlets
- kosher salt
- Pepper
- 4 tbsp. olive oil
Instructions
- 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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