What's For Dinner? Crispy Coconut And Scallion Breaded Chicken Cutlets

Ingredients: 3/4 cup(s) sweetened shredded coconut (we used Baker's) 1/4 cup(s) panko bread crumbs 2 scallions, finely chopped 1/2 cup(s) all-purpose flour 1 large egg 8 small (about 1 1/2 pounds) chicken cutlets Kosher salt Pepper 4 tablespoon(s) 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. Serves 6

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