Coconut Chicken Cutlets

By cindygwest

For the best results, once the cutlets are breaded, chill them on a rack set inside a baking sheet for 30 minutes before sauteing.

Ingredients

• 2 boneless skinless chicken breasts (6 - 8 ounces each), sliced in half
• salt and black pepper
• 1/4 cup cornstarch
• 1/2 t. kosher salt
• 1/4 t. cayenne pepper
• 1/2 cup coconut milk
• 3/4 cup EACH unsweetened shredded coconut and panko bread crumbs
• 14 cup canola oil

Preparation

Step 1

Pound breast halves with the flat side of a meat mallet into 1/4 inch thick cutlets; season with salt and black pepper.

Combine cornstarch, salt, and cayenne in a shallow dish. Por coconut milk into a second shallow dish. Mix coconut and panko in a third shallow dish. Dredge cutlets in cornstarch mixture, dip in coconut milk, then dredge in crumb mixture; place on a rack set inside a baking sheet.

Heat oil in a large saute pan over medium-high heat. Fry cutlets until browned, about 2 minutes per side, then drain on a paper-towel-lined plate.

Serve on rice and top with black beans, if desired.