Coconut-Crusted Chicken Cutlets

Let's Cook

1. Step 1.

   In a shallow bowl, combine ¾ cup sweetened shredded coconut, ¼ cup panko breadcrumbs, and 2 finely chopped scallions. Place ½ cup all-purpose flour in a second shallow bowl. In a third shallow bowl, beat 1 large egg with 1 tablespoon water until smooth.

2. Step 2.

   Season 8 small chicken cutlets (about 1½ pounds total) with ½ teaspoon each kosher salt and pepper. Working one at a time, dip each cutlet into the flour, shaking off excess, then into the egg mixture, letting excess drip off, and finally into the coconut-panko mixture, pressing gently to adhere. Transfer coated cutlets to a plate.

3. Step 3.

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add half of the coated cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer cooked cutlets to a plate. Wipe out the skillet with a paper towel.

4. Step 4.

   Repeat with the remaining 2 tablespoons olive oil and the remaining cutlets, cooking until golden brown and cooked through, 3 to 4 minutes per side. Serve immediately.