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Coconut Chicken Cutlets


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  • 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
  • 1/2 jalapeño, seeded and sliced into rings
  • 1 tablespoon rice wine vinegar or tamari
  • 1 to 2 tablespoons chicken stock
  • 2 scallions, whites and greens sliced


Servings 4


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.

In a small skillet over medium-high heat, stir together pineapple preserves, jalapeño slices, rice wine vinegar or tamari, and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions.
To serve, arrange chicken on a platter and pour sauce over the top.

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