What's for Dinner? Coconut Chicken Cutlets

This is actually a Rachel Ray recipe...want to give props where they are due.  I am having leftover pork roast, but my Aunt just sent me this great recipe...so enjoy!

Coconut Chicken Cutlets From Racheal Ray
8 chicken cutlets, slightly pounded Serves 4 - depending on how big...
1 cup flour
2 eggs
1 cup panko breadcrumbs
1 cup grated unsweetened coconut
1-2 Tbsp extra virgin olive oil (EVOO)
½ cup pineaple preserves
½ jalapeno pepper, seeded and sliced into rings
1 Tbsp Tamari (dark soy sauce) or rice wine vinegar
1-2 Tbsp chicken stock (bouillion)
2 scallions, sliced white and green (green onions)

Put pineapple preserves in a small pan or skillet with soy sauce, make small amount of Wylers powdered bouillion and add. (Forget the peppers) Have scallions ready.

Arrange 3 shallow dishes, as aluminum pie plates. Place flour in first, with salt and pepper to taste. Beat the eggs in the second with a splash of water. Combine the panko and coconut in the third. ( I used Pepperidge Farm stuffing for breadcrumbs, in a plastic bag smashed with rolling pin.)

Start potatoes or rice and vegetables, prepare salad.

If making whole recipe, turn on oven to 250 degrees to keep cutlets warm while preparing the rest. Place a cooling rack over a baking sheet, and place in oven.This will keep cutlets from becoming soggy. If making only 2, you will not need to do this.

Heat skillet with olive oil on electric level 4 or 5. Pound chicken till of uniform thickness to break up collagen and tenderize meat. Size will increase.

Dredge cutlets in flour, coat with egg, and coconut mixture. Fry in pan 3-4 minutes on a side, until deep golden in color. (If oil starts to smoke, heat is too high, and chicken will not be cooked all the way through. Remove from heat, reduce heat, and return pan to burner.)

Heat preserves mix (and peppers.) Near the end add scallions. Arrange finished cutlets on a platter and pour sauce over the top.

Delicious!

Notes: If you want to see Rachael Ray’s version, go to www.rachaelray.com/recipe

The pineapple preserves are also good as ice cream topping. Can add water if the jelly is too stiff. Would also be good on a Danish for breakfast.

I like to give ya a whole dinner so I called my Aunt and she said that she also had mashed potatoes (I like to add garlic salt or oregano), but she said the regular ones were plenty flavorful.  If you don't know how to make them...
1.  Peel the potatoes and quarter them...boil for about 20min until fork tender.
2.  Remove to mixing bowl; beat until smooth adding milk and butter to taste

She also had a VERY yummy sounding veggie dish where she:
1.  Put a few tablespoons of olive oil in a frying pan.
2.  Add sliced squash, zuccini, carrots a few tsp of Rosemary and anything else you may have handy...asparagas (fresh or frozen), broccoli, onions, celery etc.
3.  Saute until tender crisp and serve.