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
- 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.