YIELD: 2-4 servings | TIME: 35 minutes | ACTIVE TIME: 25 minutes
Hong Kong Coconut Chicken Cutlets

Hong Kong Coconut Chicken Cutlets


  • 2 chicken thin cutlets, seasoned with salt
  • ½ cup unsweetened coconut
  • 1 cup panko bread crumbs
  • 1 large egg, scrambled
  • 1 cup flour
  • 1 bunch green onion, white and green separated and thinly sliced
  • 1 tsp chili flakes
  • ¼ cup This Little Goat went to Hong Kong


  1. Preheat the air fryer to 375 F.
  2. Create a dredging station in three separate shallow bowls. In one bowl place flour, in the second bowl place the egg, and in the third bowl combine panko breadcrumbs and coconut flakes.
  3. Coat chicken cutlets in flour followed by egg and panko bread crumb mixture.
  4. Air fry chicken cutlets for 10 minutes or until the chicken has reached an internal temperature of 165 F and set aside.
  5. Boil pasta in seasoned water until al dente.
  6. In a large skillet sauté whites of green onion and chili flakes in This Little Goat went to Hong Kong.
  7. Pour in ¼ cup of pasta water into skillet and coconut milk and toss in pasta and reduce until creamy.
  8. Serve cooked pasta with the crispy chicken cutlet topped with green onions and enjoy!

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!