- 8 chicken cutlets, slightly pounded
- Salt and pepper
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup grated unsweetened coconut
- 1-2 tablespoons extra virgin olive oil (EVOO)
- 1/2 cup pineapple preserves
- 1/2 jalapeño pepper, seeded and sliced into rings
- 1 tablespoon rice wine vinegar or Tamari (dark soy sauce)
- 1-2 tablespoons chicken stock
- 2 scallions, whites and greens sliced
- Pre-heat the oven to 250˚F. Place a cooling rack over a baking sheet and place them in oven.
- Arrange three shallow dishes: Place about a cup of flour on the first dish for dredging the chicken. Beat the eggs with a splash of water in second dish. Combine the panko breadcrumbs and coconut in the third dish.
- Heat a thin layer of EVOO (eyeball it) in a large skillet over medium heat. Season the chicken cutlets with salt and pepper, then coat them in the flour, then the egg and lastly, the breadcrumb-coconut mixture. Fry the cutlets in two batches until deep golden in color, 3-4 minutes on each side. Keep the chicken crisp in the warm oven and repeat with the remaining chicken.
- In a small skillet over medium-high heat, stir together the pineapple preserves, jalapeño slices, rice wine vinegar or Tamari and chicken stock. Reduce until thickened, about 2 minutes. Stir in the scallions.
- To serve, arrange the chicken on a platter and pour the sauce over the top.