coconut-chicken-cutlets-with-mango-chutney-slaw

Best Dinner Food

Coconut Chicken Cutlets With Mango Chutney Slaw

These crispy coconut-coated chicken cutlets will make dinner exciting again.

Ingredients

  1. 1/3 cup mango chutney

  2. 3 tbsp lime juice

  3. Lime wedges

  4. 2 tsp sambal oelek (optional)

  5. 1/2 cup mayonnaise, divided

  6. 1 1/4 tsp kosher salt, divided

  7. 16 oz shredded coleslaw mix

  8. 1 cup chopped fresh cilantro

  9. 4 4-oz. chicken breast cutlets

  10. 1 cup panko

  11. 3/4 cup unsweetened shredded coconut (such as Bob’s Red Mill)

  12. 4 1/2 tbsp coconut oil, divided

Directions

  1. Whisk chutney, lime juice, sambal oelek (if using), 1/4 cup mayonnaise, and 1/4 teaspoon salt in a large bowl. Add coleslaw mix and cilantro; toss until well coated. Cover and refrigerate until ready to serve.

  2. Sprinkle chicken all over with 3/4 teaspoon salt and coat with remaining 1/4 cup mayonnaise. Stir together panko and coconut in a large, shallow dish. Coat cutlets in panko mixture, pressing to adhere.

  3. Heat 3 tablespoons oil in a large skillet over medium-high until shimmering. Place 2 cutlets in skillet; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining 1 1/2 tablespoons oil and 2 cutlets. Sprinkle cutlets with remaining 1/4 teaspoon salt. Serve with slaw and lime wedges.