Serves 1
Directions
- 1Chop the shallot.
- 2Mince the garlic.
- 3Heat oil from the sun-dried tomatoes in a large skillet over medium heat.
- 4Add minced shallot, minced garlic, and sun-dried tomatoes to the skillet.
- 5Sauté the shallot, garlic, and sun-dried tomatoes.
- 6Pour white wine into the skillet.
- 7Stir in coconut milk.
- 8Combine the sauce ingredients.
- 9Add cooked pasta to the sauce.
- 10Toss the pasta with the sauce until well coated.
- 11Whisk an egg in a shallow dish.
- 12Combine panko breadcrumbs with seasonings in another shallow dish.
- 13Dip chicken cutlets into the beaten egg.
- 14Coat the chicken cutlets in panko breadcrumbs, pressing to adhere.
- 15Cook the breaded chicken in a skillet with oil until crispy and golden brown.
- 16Slice the crispy chicken into bite-sized pieces.
Ingredients
- 1 lb boneless, skinless chicken cutlets
- 1 cup panko breadcrumbs
- 1 egg
- 1 teaspoon salt
- 0.5 teaspoon ground pepper
- 0.5 cup olive oil
- 8 oz pasta of choice
- 2 cloves garlic
- 0.25 cup sun-dried tomatoes in oil
- 1 minced shallot
- 0.33 cup dry white wine
- 0.75 cup full fat coconut milk
- Salt
- Pepper
- Chives
Equipment
large skilletlarge potwooden spoonknifecutting boardshallow dishtongs
Tips
- Replacing heavy cream with coconut milk is a good way to make the dish lighter, regardless of dairy sensitivity.
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