Brazilian Chicken Cutlets with Raw Tropical Sauce

This recipe came from Rachael Ray's Big Orange Book cookbook. It was very simple and delicious. I loved all the colors in the sauce. Colorful dishes usually make the healthiest dishes so I love to find recipes that use lots of fresh colorful  fruits and veggies. Enjoy!

"I came up with this Brazilian-style chicken cutlet with raw sauce, a twist on the classic Milanese, for Helio Castroneves, the Indy 500 and Dancing with the Stars champ. I am such a sucker for DWTS. This chicken is so delish, it makes your stomach dance with excitement."

1 large, ripe mango, pitted and chopped
4 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
1/4 cup cilantro, chopped
Juice of 1 lime
A few dashes hot sauce
Salt and pepper
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
2 eggs
1/2 cup bread crumbs
1/2 cup grated Parmigiano Reggiano
1 teaspoon granulated garlic
1 lemon, zested and cut into wedges
4 tablespoons extra virgin olive oil, plus more if needed

SERVES 4

Preheat oven to 250 F.

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. Stir gently to combine.

Flatten the chicken breasts into cutlets by butterflying each piece open then pounding it out 1/4 inch thick.

Set up three shallow dish on the counter. To one dish add the flour, to the second add the eggs and beat with a splash of water, and to the third 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 beaten egg, then coating them in the bread crumb mixture

Heat 2 tablespoons of extra virgin olive oil 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 each cutlets 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 the cutlets if desired.