Food Recipes Coconut Chicken Cutlets With Mango Chutney Slaw Be the first to rate & review! These crispy coconut-coated chicken cutlets will make dinner exciting again. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Updated on February 17, 2023 Print Rate It Share Share Tweet Pin Email Photo: Fred Hardy Prep Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts This recipe is doubly good. Not only do the breaded chicken cutlets get extra flavor thanks to unsweetened shredded coconut, but we've also streamlined the breading process so there's no need to dredge the chicken in flour and egg. A quick dip in mayonnaise does the job instead, helping the breadcrumbs adhere and keeping the chicken juicy in the process. Round out the meal with a zesty coleslaw amped up with a touch of mango chutney and sambal oelek. A final spritz of lime livens everything up and virtually ensures this will be one of your favorite new recipes. Ingredients 1/3 cup mango chutney 3 tbsp lime juice Lime wedges 2 tsp sambal oelek (optional) 1/2 cup mayonnaise, divided 1 1/4 tsp kosher salt, divided 16 oz shredded coleslaw mix 1 cup chopped fresh cilantro 4 4-oz. chicken breast cutlets 1 cup panko 3/4 cup unsweetened shredded coconut (such as Bob’s Red Mill) 4 1/2 tbsp coconut oil, divided Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 905 Calories 66g Fat 47g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 905 % Daily Value * Total Fat 66g 84% Saturated Fat 30g 150% Cholesterol 120mg 40% Sodium 925mg 40% Total Carbohydrate 47g 17% Dietary Fiber 6g 22% Total Sugars 21g Protein 33g Vitamin C 35mg 176% Calcium 103mg 8% Iron 4mg 23% Potassium 597mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.