Coconut Chicken Cutlets

by Rachael Ray Show Staff 2:47 PM, September 12, 2013

Aired January 11, 2010

Serves Serves 4

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


Preheat oven to 250F. 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.