What's better than a crispy chicken cutlet? A crispy chicken cutlet covered in flavorful coconut curry that has just the right amount of zing, thanks to Pacific Foods® Organic Chicken Bone Broth with Ginger, Turmeric, & Black Pepper. Make sure to plate your cutlet on a bed of jasmine rice to soak up all that delicious sauce.
Ingredients
- 1/4 cup canola oil
- 1 medium shallot, finely chopped (about 3 tablespoons)
- 3 medium garlic cloves, finely chopped (about 1 tablespoon)
- 5 teaspoons Madras curry powder, divided
- 1 carton (32-ounce) Pacific Foods® Organic Chicken Bone Broth With Ginger, Turmeric, and Black Pepper, divided
- 1 can (13.66-ounce) unsweetened coconut milk, well-shaken
- 2 tablespoons mango chutney
- 1 1/2 cups uncooked white jasmine rice, rinsed
- 1/4 cup all purpose flour
- 1 large egg
- 1 tablespoon water
- 3/4 cup panko
- 3/4 cup shredded dried unsweetened coconut
- 4 (4-ounces each) thin-sliced skinless boneless chicken breast (chicken cutlets)
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Instructions
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Step 1
Heat 1 tablespoon of the oil in a medium skillet over medium. Add shallot and garlic and cook, stirring constantly, until softened, 1 to 2 minutes. Stir in 2 teaspoons of the curry powder and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1 ¼ cups of the broth and bring to a boil over medium. Continue to boil, stirring occasionally, until reduced to 2/3 cup, 8 to 10 minutes. Add coconut milk and mango chutney; bring to a simmer. Cook, whisking often, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Remove from heat and season with salt to taste. Cover to keep warm.
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Step 2
While sauce simmers, combine rinsed rice and remaining 2 ¾ cups of the broth in a medium saucepan and bring to a boil over medium-high; reduce heat to medium-low to maintain a simmer. Cover and cook until all liquid has been absorbed, about 15 minutes. Remove from heat, keep covered, and let stand 5 minutes. Fluff with a fork; season with salt to taste. Cover to keep warm.
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Step 3
Whisk together flour and remaining 3 teaspoons (1 tablespoon) of the curry powder in a shallow dish. Whisk egg and 1 tablespoon water in a second shallow dish, and stir together panko and coconut in a third shallow dish. Sprinkle chicken with salt as desired. Working 1 cutlet at a time, dredge in flour mixture, shaking off excess, dip in egg mixture, and then in panko mixture, pressing to adhere. Arrange breaded cutlets on a baking sheet.
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Step 4
Add remaining 3 tablespoons oil to a large cast-iron or stainless steel skillet and heat over medium until shimmering. Add cutlets, 2 at a time, and cook until golden and cooked through, 2 to 4 minutes per side, adding more oil if needed between batches. Transfer to a baking sheet fitted with a wire rack to drain. Serve hot with rice and sauce. Garnish with cilantro and lime wedges.
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Tips
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Pork can be used instead of chicken to make a “tonkatsu” version.
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