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2 large chicken breasts, halved lengthways
1/3 cup Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy), plus extra, to serve
1 cup plain (all-purpose) flour
2 eggs, lightly whisked
2 cups panko breadcrumbs*
your choice of salad, to serve
vegetable oil for shallow frying
Combine the chicken with the 1/3 cup of Coconut Sriracha and a pinch of salt. Marinate for about 10 minutes.
Place the flour, eggs and breadcrumbs in separate large bowls. Lightly coat a piece of chicken in the flour and then coat with the egg and then coat with the breadcrumbs. Repeat with the remaining chicken.
Pour enough vegetable oil to cover the bottom of a non-stick frying pan. Place the pan over medium-high heat and when the oil is hot, cook the chicken cutlets for 3-4 minutes each side or until the chicken is golden and cooked through. Drain on paper towel.
Serve the chicken with your choice of salad and extra Coconut Sriracha for dipping.
– Panko breadcrumbs are a type of Japanese-style breadcrumb that are light and crispy.
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