Crispy Coconut-Crusted Chicken Cutlets with Quick-Pickled Cabbage and Ginger Scallion Sauce

Ingredients

• 3 large cutlets chicken cutlets (boneless skinless chicken breasts, butterflied and pounded thin)
• 1/2 cup coconut flour
• 3/4 cup unsweetened shredded coconut
• 3 tablespoons ground flaxseed
• 1/2 cup unsweetened coconut milk
• 1/3 cup avocado oil
• 1/2 head green cabbage (thinly shredded)
• 1/4 cup rice vinegar
• 3 tablespoons coconut aminos
• 2 tablespoons fresh ginger (grated, divided)
• 5 scallions (thinly sliced, whites and greens divided)
• 2 fresh red chilies (thinly sliced)
• 3 garlic cloves (minced)
• 1 lime (juiced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons toasted pumpkin seeds(optional)
• 1/4 cup fresh cilantro leaves(optional)

Instructions

1. 1

   Make the quick pickles: toss the shredded cabbage with 2 tablespoons of the rice vinegar, 1 tablespoon of the coconut aminos, and 1/2 teaspoon salt. Massage for 2 minutes, then set aside to soften while you prep everything else.

2. 2

   Make the glaze: in a small saucepan, combine the remaining rice vinegar, remaining coconut aminos, half the grated ginger, minced garlic, sliced chili whites, and scallion whites. Simmer over medium-low heat for 6-8 minutes until slightly syrupy, then stir in the lime juice and set aside.

3. 3

   Make the ginger-scallion sauce: mix the remaining grated ginger with the scallion greens, a pinch of salt, and 2 tablespoons of warmed avocado oil. Let it steep.

4. 4

   Set up the breading in three shallow dishes: coconut flour seasoned with half the pepper in the first, coconut milk beaten with ground flaxseed in the second, and shredded coconut mixed with the remaining pepper in the third.

5. 5

   Dredge each chicken cutlet in the coconut flour, shaking off excess, dip in the coconut milk mixture, then press firmly into the shredded coconut to coat completely. Rest the coated cutlets on a rack for 10 minutes so the crust sets.

6. 6

   Heat the remaining avocado oil in a large skillet over medium-high heat until shimmering. Fry the cutlets 4-5 minutes per side, adjusting heat so the crust turns deep golden without burning, until the internal temperature reaches 165°F. Drain on the rack.

7. 7

   To plate: pile the pickled cabbage on each plate, slice the cutlets on the bias and arrange over the cabbage, then spoon over the ginger-scallion glaze and drizzle with the ginger-scallion sauce. Finish with toasted pumpkin seeds and cilantro.