Last week, I spent a day in the kitchen with my friend, cookbook author, and super talented chef Ben Siman Tov. We of course decided to cook schnitzel together — this time we made coconut crusted chicken schnitzel with a bright mango and tomato salad that’s inspired from Ben’s travels to Thailand.
The coconut schnitzel is surprisingly nutty and savory — I kept on coming back for more. Ben is also a next level baker, so we had to enjoy the schnitzel stuffed into fresh pita with the salad and spicy chili sauce.
This is a very tropical and fitting schnitzel spread for the summertime. I hope you enjoy!
Best,
Arielle
Serves 4-6
4 boneless, skinless chicken breasts (about 1½ pounds total), sliced lengthwise into long, ¼-inch-thick cutlets
1 cup panko breadcrumbs
½ cup all-purpose flour
¼ cup unsweetened shredded coconut flakes
¼ cup coarse unsweetened coconut flakes
1 teaspoon dijon mustard
1 teaspoon tabasco hot sauce
3 eggs
Kosher salt
Neutral oil like avocado oil for frying
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