Crispy Coconut and Scallion Breaded Chicken Cutlets

Recipes
Written By

Crispy Coconut and Scallion Breaded Chicken Cutlets

  • ¾ c. sweetened shredded coconut
  • ¼ c. panko bread crumbs
  • 2 scallions
  • ½ c. all-purpose flour
  • 1 large egg
  • 8 small chicken cutlets
  • kosher salt
  • Pepper
  • 4 tbsp. olive oil

In a shallow bowl, combine the coconut, panko, and scallions. Place the flour in a second shallow bowl and beat the egg with 1 tablespoon water in a third.Season the chicken cutlets with 1/2 teaspoon each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.Heat 2 tablespoons oil in a large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side; transfer to a plate and wipe out the skillet. Repeat with the remaining oil and cutlets.[print-me target=".post-content"]

Previous

Risotto with Scallions, Mushrooms and Spinach, Chard or Kale
Next

Water Chestnut, Scallion and Chicken Lettuce Cups