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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