Chicken Cutlets with Mango Salsa

Oh my goodness, this was good! I have been thinking about trying this for a week and I am so glad I decided to go for it!  Just a note…. My husband is allergic to most nuts so my only options were pecans or pricy pistachios.  Feel free to substitute with your favorite nut for the crust!

The ingredients:

  
 

Mango Salsa:

  • 1 mango, chopped
  • 1 jalapeño, chopped
  • 1 green onion, chopped
  • 1 small handful of fresh cilantro, chopped
  • 1/2 of large lime, juiced
  • Salt and pepper to taste

Chicken cutlets:

  • 3-4 chicken cutlets
  • 1 1/2 cup raw pecans
  • 1/2 cup coconut flour
  • 2 egg whites
  • 3 tablespoons coconut oil
  • Salt and pepper to taste
  • 1/2 of large lime

Prepare your salsa

 
Add all ingredients to a small bowl and mix well.

 

Place in refrigerator, covered.

On to the cutlets….

Place your pecans and coconut flour in a food processor and pulse until thoroughly mixed and consistent in texture.  Pour onto a plate and set aside.  Crack two egg whites into a bowl and whisk lightly.

 
Gently dip your cutlets into egg wash and then coat each side well.  Season each side with salt and pepper.

In a large skillet, heat 3 tablespoons of coconut oil over medium high heat.  Once melted, place your cutlets in the pan and turn heat to medium.  Cook each side 6 minutes. (Please note, every cutlet is different so please ensure yours is cooked through!).  Plate immediately. Squeeze a little bit of fresh lime juice on each.  Top with mango salsa.  I suggest pairing this with citrus slaw…. Recipe coming tomorrow!  Enjoy!

   
  

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