Peanut-Crusted Chicken Cutlets with Lime-Honey Coleslaw Salad
These crispy peanut-crusted chicken cutlets are coated in a crunchy mixture of crushed peanuts, panko, and parmesan, then pan-fried until golden and served with a refreshing lime-honey coleslaw salad.
Servings: 4 servings
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