Crispy Coconut Chicken Cutlets
Active Time: 25 minutes | Total Time: 25 minutes | Serves Serves 4
- 1 large bunch arugula or 3 cups wild arugula
- 2 boneless, skinless chicken breasts (8 ounces each)
- 1/4 cup all-purpose flour
- 2 large eggs
- 3/4 cup dried breadcrumbs
- 3/4 teaspoon kosher salt, plus more for the salad
- 1/4 teaspoon freshly ground black pepper, plus more for salad
- 1/4 teaspoon cayenne pepper
- 5 tablespoons coconut or extra virgin olive oil (3T. + 2T.)
- 2 tablespoons extra virgin olive oil
- 1 lemon, cut into wedges
Wash and spin dry the arugula. Set aside.
Pat the chicken dry with paper towels. Lay them on a cutting board, rough side up. Slice off, lengthwise, the part of the breast that is hanging off (the “tender”) and set aside. Then flip the breasts over. Flatten and evenly press your hand on top of the breast. Starting at the thick end, with your knife parallel to the cutting board, slice through the breast so you are cutting it in half lengthwise; this will give you four thin cutlets total (a sharp knife is imperative!). (You can also buy chicken cutlets to skip this entire step!)
Space the cutlets 2 inches apart on the cutting board and cover with plastic wrap. Using a meat pounder, skillet, or a rolling pin, pound to an EVEN ¼-inch thickness.
Set up your breading station: Get out 4 dinner plates and 1 shallow bowl. Place the flour on one plate. In the shallow bowl, beat the eggs with a fork. On the second plate, combine the bread crumbs, ¾ teaspoon salt, ¼ teaspoon pepper (12 turns on a pepper mill) and the cayenne. Place a clean plate nearby for the breaded cutlets and top the last plate with paper towels.
Using one hand, dip each cutlet in the flour, then in the beaten egg. Let the excess egg drip off before finally dipping in the bread crumb mixture, pressing to help it adhere. Place the cutlets on the clean plate. Repeat with the tenders.
Place your large skillet on the stove and turn the heat to medium-high. Measure and pour in 3 tablespoons of the oil (whichever one you prefer) and heat until it shimmers (1 to 2 minutes). Using tongs, add 2 of the cutlets and 1 of the tenders (they should sizzle) and cook 3 to 4 minutes, until the undersides are golden brown. Flip them and cook until golden brown, 2 to 3 minutes more. Transfer to the paper towel–lined plate. Add 2 more tablespoons of the oil to the skillet, then the remaining cutlets and tender and cook; transfer to the plate.
Divide the cutlets, arugula, and lemon wedges among 4 dinner plates. Drizzle the arugula with the remaining 2 tablespoons extra virgin olive oil and sprinkle on a tiny bit of salt and pepper to taste. Squeeze the lemon over everything!
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