8 chicken cutlets, slightly pounded
Salt and pepper
1 cup flour
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
Pre-heat the oven to 250˚F. Place a cooling rack over a baking sheet and place them in oven.
Arrange three shallow dishes: Place about a cup of flour on the first dish for dredging the chicken. Beat the eggs with a splash of water in second dish. Combine the panko breadcrumbs and coconut in the third dish.
Heat a thin layer of EVOO (eyeball it) in a large skillet over medium heat. Season the chicken cutlets with salt and pepper, then coat them in the flour, then the egg and lastly, the breadcrumb-coconut mixture. Fry the cutlets in two batches until deep golden in color, 3-4 minutes on each side. Keep the chicken crisp in the warm oven and repeat with the remaining chicken.
In a small skillet over medium-high heat, stir together the pineapple preserves, jalapeño slices, rice wine vinegar or Tamari and chicken stock. Reduce until thickened, about 2 minutes. Stir in the scallions.
To serve, arrange the chicken on a platter and pour the sauce over the top. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.