Coconut Chicken or shrimp

By á-2029

Ingredients

• 8 chicken cutlets, slightly pounded
• Salt and pepper
• 1 cup flour
• 2 eggs
• 1 cup panko breadcrumbs
• 1 cup grated unsweetened coconut
• 1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
• 1/2 cup pineapple preserves

Preparation

Step 1

Preheat oven to 250˚F. Place a cooling rack over a baking sheet and place in oven.

Arrange 3 shallow dishes: Place about a cup of flour on first plate to dredge the chicken. Beat eggs with a splash of water in second dish. Combine the panko and coconut in the third dish.

Heat a thin layer of EVOO in a large skillet over medium heat.

Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken.