Coconut-Crusted Chicken Cutlets
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
Crispy chicken cutlets coated in a sweet and savory coconut-panko crust, pan-fried to golden perfection. Quick and easy weeknight dinner.
Ingredients
- 177 ml sweetened shredded coconut
- 59.1 ml panko breadcrumbs
- 2 scallions finely chopped
- 118 ml all-purpose flour
- 1 large egg
- 8 small chicken cutlets
- Kosher salt and pepper
- 59.1 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.3 mg
- Iron: 2.39 mg
- Magnesium: 32.1 mg
- Phosphorus: 98.1 mg
- Potassium: 269 mg
- Zinc: 0.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml sweetened shredded coconut
- 59.1 ml panko breadcrumbs
- 118 ml all-purpose flour
- 1 large egg
- 8 small chicken cutlets
- Kosher salt and pepper
- 59.1 ml olive oil
Prepare
- 2 scallions, finely chopped
Let's Cook
-
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.
-
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.
-
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.
-
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.