Ingredients
2cupsflour
2large eggs,beaten
1½cupsmacadamia nuts,crushed
1cupPanko bread crumbs
1lbchicken breasts,sliced in half into thin filets and scored
salt and freshly ground black pepper
2tbspcanola oil
2cuppineapple,diced into ¼-inch chunks
2scallions,green parts only, chopped
1jalapeno,deveined and deseeded, chopped finely
1lime,juice and zest
1tbspolive oil
1tbsphoney
¼cupcilantro,chopped
salt and pepper,to taste
Preparation
Add ¼ teaspoon of salt and ¼ teaspoon of pepper to the flour in a bowl.
Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and Panko.
Season the chicken with salt and pepper to taste.
Dredge the chicken with the flour, then in eggs, and finally into the Panko mixture. Press the Panko into the chicken then very gently remove it from the bowl and put it onto a baking sheet.
Repeat with all the pieces of chicken.
Heat 2 tablespoons of canola oil over medium heat. Cook the chicken in the pan for 2 to 3 minutes per side, or until golden brown.
Remove to a cooling rack. Don’t put it onto paper towels because the crust will get soggy.
To make the salsa, combine all the ingredients and let sit for at least 30 minutes.
