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Ingredients

• 8 chicken cutlets, slightly pounded
• Salt and pepper
• 1 cup flour
• 2 eggs
• 1 cup panko breadcrumbs
• 1 cup grated unsweetened coconut
• 1-2 tablespoons extra virgin olive oil (EVOO)
• 1/2 cup pineapple preserves
• 1/2 jalapeño pepper, seeded and sliced into rings
• 1 tablespoon rice wine vinegar or Tamari (dark soy sauce)
• 1-2 tablespoons chicken stock
• 2 scallions, whites and greens sliced

Description

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