Coconut Breaded Chicken Cutlets (with garlic and parmesan)

When I think about coconut, I think about the Philippines, the tropical country were coconut trees grow abundantly in the province where I was born. My playground was surrounded by coconut trees. Growing up, coconut was one of the main ingredients we used in a lot of our local recipes. The nuttiness flavor and creamy texture is what I am looking for in a dish using coconut as part of the ingredients. Coconut breading is often use in fried shrimp which I also enjoy eating. In this recipe, I incorporated coconut in making breaded chicken.

 

Prep Time: 40 minutes

Cooking Time: 25 minutes

Serves: 8 people

Ingredients:

• 4 lbs. boneless chicken breast
• 1 cup coconut bread crumbs
• 1 cup seasoned bread crumbs
• 1 cup grated parmesan
• 1 tsp. paprika
• 2 tbsp. dried parsley (optional)
• 1 large egg
• Cooking spray

Marinade

• 4 cloves garlic – minced
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 tbsp. lemon juice

Instructions:

1. Cut chicken breast in three parts crosswise. Use a meat tenderizer or the back of the knife or a rolling pin to flatten the meat.

2. Put the chicken cutlet in a bowl. Add minced garlic, lemon juice, salt and ground black pepper. Cover and marinate for 30 minutes.

3. Pre heat oven for 375 degrees Fahrenheit.

4. In a shallow dish, mix paprika, coconut bread crumbs, seasoned bread crumbs, grated parmesan, and dried parsley.

5. Mix the egg to the marinated chicken meat. (Do not miss this step. This will help hold things together!)

6. Dip each chicken cutlet to the bread crumbs mixture. Arrange the coated chicken cutlet half an inch apart in the baking dish.

7. Bake the chicken for 25 minutes. Flip the chicken cutlet after the first 12 minutes.

8. Serve and enjoy!