Serve with white rice
Pound 2 boneless chicken breasts into thin cutlets. Season with salt and pepper.
1/4 c. cornstarch
1/2 t. kosher salt
1/4 t. cayenne pepper
Pour coconut milk in shallow dish
1/2 c. coconut milk
Combine coconut and panko in another dish
3/4 c. ea. shredded unsweetened coconut and panko bread crumbs
Dredge cutlets in cornstarch, dip in coconut milk then dredge in panko mix. Place on a rack set inside a baking dish.
Heat oil in pan over med high heat. Fry cutlets until browned about 2 min. per side then drain on paper towel.
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