Recipe You Must Try: Brazilian Chicken Cutlets with Raw Tropical Sauce

This recipe comes from Rachel Ray's Big Orange Book. Ryan got it for me for Christmas and it's full of some yummy sounding recipes. This was the first one that we tried out from the book and it was a big hit! As much as I love cooking sometimes I get intimidated by recipes, following directions stresses me out a bit haha. This recipe has a lot of components but I promise it is reasy to make!

Brazilian Chicken with Raw Tropical Sauce

Ingredients:
1 large, ripe mango, pitted and chopped
4 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
1/4 cup (about a palmful) cilantro, chopped
Juice of 1 lime
A few dashes hot sauce
Salt and Pepper
4 boneless, skinless chicken breasts
1 cup flour
2 eggs
1/2 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano cheese
1 tsp granulated garlic
1 lemon, zested and cut into wedges
2 tablespoons extra-virgin olive oil (EVOO), plus more as needed

Directions:
Prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, hot sauce, salt and pepper in a medium mixing bowl. Gently toss everything to combine and set aside until you're ready to serve.

Flatten the chicken into cutlets by butterflying each piece open then pounding it out to 1/4 inch thick. (or use already thin sliced chicken breasts like we did)

Set up three shallow dishes on the counter. In the first dish put the flour. In the second dish add the egg and beat with a splash of water. To the third dish add the bread crumbs, grated parmigiano-reggiano, granulated garlic, and lemon zest.

Bread the cutlets by first tossing them in the flour, then dipping them in the egg and then coating them in the bread crumb mixture.

Heat 2 tablespoons EVOO in a large skillet over medium-high heat. Once the oil is hot, cook the cutlets in batches until golden brown on each side and cooked through, 4 to 5 minutes per side, adding more oil to the pan as needed between batches. As cutlet finishes cooking transfer it to a baking sheet and keep warm in the oven while the others cook.

Serve the cutlets with the raw sauce on top and lemon wedges to squeeze over cutlets if desired.

We really loved this recipe and the raw sauce (salsa to us) would be great with chips too!