Crispy Coconut and Scallion Breaded Chicken Cutlets

1. 1

   In a shallow bowl, combine the coconut, panko, and scallions.

2. 2

   Place the flour in a second shallow bowl and beat the egg with 1 tablespoon water in a third.

3. 3

   Season the chicken cutlets with 1/2 teaspoon each salt and pepper.

4. 4

   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.

5. 5

   Heat 2 tablespoons oil in a large skillet over medium heat.

6. 6

   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.

7. 7

   Repeat with the remaining oil and cutlets.

* Per serving · 4 servings · Values may vary.

No additional tips available.