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RECIPE
12 INGREDIENTS7 STEPS40min

Coconut Curry Fried Chicken Cutlets

4.7
3 Ratings
This is such a wonderful and simple recipe for coconut curry fried chicken cutlets! It's loaded with flavor for a different take on chicken dinner.
Coconut Curry Fried Chicken Cutlets Recipe | SideChef
This is such a wonderful and simple recipe for coconut curry fried chicken cutlets! It's loaded with flavor for a different take on chicken dinner.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
40min
Total Time
$2.07
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 tsp
Curry Powder
1 tsp
Lawry's® Seasoned Salt
1 pinch
Freshly Ground Black Pepper
1
1 Tbsp
1/2 tsp
Coconut Extract
1 cup
Unsweetened Shredded Coconut
1/2 cup
Seasoned Breadcrumbs
1 Tbsp
Curry Powder
to taste
Canola Oil
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Nutrition Per Serving

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CALORIES
399
FAT
18.5 g
PROTEIN
25.1 g
CARBS
32.6 g

Cooking Instructions

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Step 1
First, pound out the Tyson® Chicken Breasts (4) with either a meat mallet or rolling pin a little to be larger, thinner cutlets. It makes it easier for them to cook through. Then set up the breading line.
Step 2
Combine the All-Purpose Flour (3/4 cup) , Curry Powder (1 tsp) , Lawry's® Seasoned Salt (1 tsp) , and Freshly Ground Black Pepper (1 pinch) in the first bowl. Stir them together.
Step 3
Then whisk the Egg (1) , Milk (1 Tbsp) , and Coconut Extract (1/2 tsp) together in a second bowl.
Step 4
Finally, stir the Unsweetened Shredded Coconut (1 cup) , Seasoned Breadcrumbs (1/2 cup) , and Curry Powder (1 Tbsp) together in a third bowl. Place a plate on the end to hold the breaded chicken.
Step 5
Get a large, deep skillet on the stove and fill it with about Canola Oil (to taste) . Heat it up over medium high heat. While it heats up, bread each of the chicken cutlets. First, dredge them through the flour mixture. Then use the other hand to dip them in the egg mixture.
Step 6
Finally, switch back to the first hand to coat them in the coconut mixture. When all four are breaded, get them into the hot oil to fry for 4-5 minutes on each side.
Step 7
When they are done, transfer them to a plate lined with paper towel to blot them. Serve immediately with your favorite sides! Enjoy!
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Nutrition Per Serving
Calories
399
% Daily Value*
Fat
18.5 g
24%
Saturated Fat
14.2 g
71%
Trans Fat
0.0 g
--
Cholesterol
95.8 mg
32%
Carbohydrates
32.6 g
12%
Fiber
7.5 g
27%
Sugars
3.2 g
--
Protein
25.1 g
50%
Sodium
725.3 mg
32%
Vitamin D
0.2 µg
1%
Calcium
43.3 mg
3%
Iron
2.3 mg
13%
Potassium
252.2 mg
5%
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