Pound chicken breast halves with flat side of meat mallet into 1/4-inch thick cutlets. Chicken tneders can be used as is. Season with salt and black pepper.

Combine cornstarch, salt and cayenne in a shallow dish. Pour coconut milk into another shallow dish. Mix shredded coconut and panko in a third shallow dish. Dredge cutlets in corstarch mixture, dip in coconut milk then dredge in crumb mixture. Place on a rack set inside a baking sheet.

Heat oil in a large saute pan over medium-high heat. Fry cutlets until browned, about 2 minutes per side, then drain on a paper-towel lined plate.

Serve plain or on a bed of rice with cherry tomato and black beans(optional)