Brazilian Chicken Cutlets With Raw Tropical Sauce Recipe

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Brazilian Chicken Cutlets With Raw Tropical Sauce
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Ingredients
18
Count
Nutrition
580
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 250ºF.
  2. Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
  3. Using a spoon, mash the salt and garlic together into a paste.
  4. Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
  5. Flatten the chicken breasts into cutlets by butterflying each piece.
  6. Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
  7. Seal the bag, squeezing out as much air as you can.
  8. Pound the chicken with a small, cast iron skillet until it's evenly thin.
  9. As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
  10. Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
  11. Marinate for about 10 minutes.
  12. While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
  13. Toss everything to combine and set aside until you're ready to serve.
  14. When the chicken is done marinating, set up three pans on the counter.
  15. In one pan add the flour.
  16. In the second pan, beat the eggs with a couple teaspoons of water.
  17. In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
  18. Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
  19. Reserve the coated breasts on a plate.
  20. Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
  21. Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
  22. As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
  23. Serve the cutlets with the raw sauce over top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 579.95 Kcal (2428 kJ)
Calories from fat 162.29 Kcal
% Daily Value*
Total Fat 18.03g 28%
Cholesterol 222.26mg 74%
Sodium 870.28mg 36%
Potassium 1148.45mg 24%
Total Carbs 51.48g 17%
Sugars 15.68g 63%
Dietary Fiber 5.14g 21%
Protein 56.93g 114%
Vitamin C 64.8mg 108%
Iron 2mg 11%
Calcium 105.4mg 11%
Amount Per 100 g
Calories 103.18 Kcal (432 kJ)
Calories from fat 28.87 Kcal
% Daily Value*
Total Fat 3.21g 28%
Cholesterol 39.55mg 74%
Sodium 154.84mg 36%
Potassium 204.33mg 24%
Total Carbs 9.16g 17%
Sugars 2.79g 63%
Dietary Fiber 0.91g 21%
Protein 10.13g 114%
Vitamin C 11.5mg 108%
Iron 0.3mg 11%
Calcium 18.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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