Aired The month of january 11, 2010
Serves Serves 4
8 chicken cutlets, slightly pounded
Pepper and salt
1 cup flour
2 eggs
1 cup panko breadcrumbs
1 cup grated unsweetened coconut
one to two tablespoons EVOO Extra Virgin Essential Olive Oil, eyeball it
1/2 cup pineapple preserves
1/2 jalapeo, seeded and sliced into rings
1 tablespoon grain wine vinegar or tamari
one to two tablespoons chicken stock
2 scallions, whites and vegetables sliced
Preheat oven to 250F. Convey a cooling rack on the baking sheet and put in oven.
Arrange 3 shallow dishes: Place about a mug of flour on first plate to dredge the chicken. Beat eggs having a a little water in second dish. Combine the panko and coconut within the third dish.
Heat a skinny layer of EVOO inside a large skillet over medium heat. Season chicken with pepper and salt, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry by 50 percent batches until deep golden colored, 3-4 minutes on every side. Keep chicken crisp in warm oven and repeat with remaining chicken.
In a tiny skillet over medium-high temperature, stir together pineapple preserves, jalapeo slices, grain wine vinegar or tamari, and chicken stock. Reduce until thickened, a couple of minutes. Stir in scallions.
For everyone, arrange chicken on the platter and pour sauce outrageous.