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Peanut-Crusted Chicken Cutlets with Lime-Honey Coleslaw
Crushed peanuts in the breading is a small change that completely rewires a chicken cutlet. You get a nuttier, sturdier crust that stays crisp, and the parmesan in the mix browns into something savory underneath.
The coleslaw is not an afterthought. Lime and honey cut straight through the richness, so the plate stays bright instead of heavy.
Servings: 4 servings
Calories: 813kcal
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Ingredients
For the Chicken
- 4 thin chicken cutlets or sliced and pounded thin
- 1 cup salted peanuts, finely crushed
- 3/4 cup panko breadcrumbs
- 1/2 cup grated parmesan
- 1/2 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt and pepper
- 3 eggs
- olive oil, for pan frying
For the Lime-Honey Coleslaw Salad
- 3 cups cabbage coleslaw mix
- 1/4 cup creamy peanut butter
- 2 tbsp honey
- juice of two limes
- 1 garlic clove, grated
- cilantro, for topping
Instructions
- Mix all ingredients under the lime-honey coleslaw salad section in a bowl and set aside.
- Set up three bowls for dredging chicken. One for flour with salt and pepper, one for eggs (beaten), and one for crushed peanuts, panko breadcrumbs, parmesan cheese, garlic powder, and paprika.
- Dredge chicken in each bowl – first, in the flour bowl (shake off excess flour), then the egg, then the peanut-panko mixture. Press it in so you get a thick crust.
- Heat olive oil in a large pan over medium heat (should be 350-375 degrees). Cook chicken cutlets 3-4 minutes per side until golden and crispy. Transfer to a wire rack or paper towel.
- Plate crispy cutlets and top with lime-honey cabbage salad and cilantro. Enjoy!
Nutrition
Calories: 813kcal | Carbohydrates: 44g | Protein: 73g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 278mg | Sodium: 1280mg | Potassium: 1424mg | Fiber: 7g | Sugar: 13g | Vitamin A: 652IU | Vitamin C: 22mg | Calcium: 235mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Crush the peanuts fine so the coating presses on evenly and does not fall off.
- Use thin cutlets so the chicken finishes before the crust gets too dark.
- Press the coating on firmly, then let the cutlets rest a few minutes before frying.
- Keep the oil at a steady medium so the peanuts toast instead of scorch.
- Dress the slaw just before serving so it stays crunchy.
Frequently Asked Questions
Can I use a different nut?
Cashews or almonds both work. Peanuts give the most classic flavor with the lime-honey slaw.
Can I bake or air-fry them?
Yes. Spray well with oil and cook until golden, though pan-frying gives the crispest crust.
Is it very peanut-forward?
It reads as nutty and savory rather than sweet. The lime in the slaw keeps it balanced.
Nut allergy swap?
Skip the peanuts and use all panko with the parmesan. Still crisp, still very good.
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Shop What I Used
- Bertolli Cooking Olive Oil, High Smoke Point, 32 fl oz
- 365 by Whole Foods Market, Organic Coleslaw Mix, 12
- Lineage Provisions 100% Organic Raw Unfiltered Honey
- JETKONG 2 Pcs 12-Inch Kitchen Tweezers Fine Tweezer
- Caraway Deluxe Non-stick Ceramic Cookware Set (16
- SKIPPY Creamy Peanut Butter, 28 Ounce Jar
