Cashew Chicken Cutlets
Cashews, coconut and coriander raise the term “coating” to a three-star level. Marinate chicken cutlets in coconut milk beforehand and you have instant party fare that brings along welcome visions of warmer days on our horizon. Coat chicken before guests arrive if you like, then pop it in the oven when the doorbell chimes. Dinner will be done by the time drinks are over.
Serves 4
Good with a Chardonnay
Ingredients
- 8 chicken cutlets or thin slices of boneless chicken breasts, about 1 lb (500 g)
- 1 can (398 mL) coconut milk
- 1 cup (250 mL) finely chopped roasted, salted cashews
- 1/2 cup (125 mL) medium desiccated unsweetened coconut
- 1/3 cup (80 mL) fi nely chopped fresh coriander leaves
Preparation
Step 1
1 Cutlets should be about ¼ inch (5 mm) thick and of even thickness. If not, lay a large piece of plastic wrap on a cutting board. Place 2 cutlets on the wrap leaving a generous space between them. Cover with another piece of plastic wrap. With a meat mallet or bottom of a heavy skillet, pound until even in thickness. Repeat with remaining cutlets.
2 Place in a self-sealing plastic bag. Whisk coconut milk until no lumps remain and pour over chicken. Seal and refrigerate at least 4 hours, preferably overnight.
3 When ready to bake, preheat oven to 350°F (180°C).
4 In a shallow dish just large enough to hold 1 cutlet, stir nuts with desiccated coconut and coriander.
5 Drain coconut milk from chicken cutlets and discard. Place 1 cutlet in nut mixture and firmly press down. Turn over and press to coat the other side. Pick up the cutlet and sprinkle mixture over any bare spots. Place on a rack set on a large baking sheet. Repeat with remaining cutlets.
6 Bake in the centre of oven until pale golden, 25 to 30 minutes. Serve with Warm Spring Slaw (recipe to follow).
Serves 4