Want to give your chicken cutlet a little something extra? Mix shredded coconut with breadcrumbs to create a flavorful, super crisp coating—perfect for dipping in sriracha mayo and serving alongside a smashed cucumber salad. Be sure to seek out unsweetened shredded coconut rather than thick flakes or chips; their finer texture makes a great stand-in for breadcrumbs. To make this recipe fully gluten-free, you can swap in gluten-free panko and use rice flour instead of all-purpose flour for the breading.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
8
1
1
4
½
2
1
1
½
2
1
Need to make a substitution?
Preparation
Step 1
Combine 8 Persian cucumbers, cut into 1½" pieces, 1 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a resealable plastic bag. Seal and smash cucumbers with a meat mallet, rolling pin, or heavy skillet. Set aside.
Step 2
Working with 1 piece of 4 medium skinless, boneless chicken breasts at a time, place between 2 sheets of plastic wrap and pound to ¼" thick. Season on both sides with salt and freshly ground pepper.
Step 3
Place ½ cup all-purpose flour in a shallow bowl. Crack 2 large eggs into another shallow bowl and beat lightly to blend. Mix 1 cup panko and 1 cup unsweetened shredded coconut in a third shallow bowl. Season flour, eggs, and panko mixture with salt. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko mixture, pressing to adhere. Transfer to a baking sheet.
Step 4
Pour vegetable oil into a large cast-iron skillet to come about ½" up sides. Heat over medium-high until an instant-read thermometer registers 375°. Working in batches, cook chicken, turning halfway through, until golden brown and crisp, about 4 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season with salt.
Step 5
Stir together ½ cup mayonnaise and 2 Tbsp. sriracha in a small bowl.
Step 6
Drain reserved cucumbers, then add 1 small red onion, thinly sliced, juice of 2 limes, and a pinch of salt to bowl. Drizzle with some extra-virgin olive oil and toss to coat.
Step 7
Divide katsu among plates. Drizzle with sauce (or, you can serve on the side); sprinkle zest of 2 limes over. Mound some cucumbers alongside.