Pork Cutlets with Mango Filling and Coconut Crust

To make the mango filling: Peel and pit the mango and cut into small dice. Rinse the scallions, shake dry and cut into thin slices. Combine the mango, scallions, ginger, lemon juice and mango chutney in a bowl.

Rinse the pork cutlets, pat dry, pound evenly flat and season with salt and pepper. Spread the filling on 1 half of each cutlet, leaving a margin. Fold the other half over and secure closed with toothpicks.

In a shallow bowl, mix the breadcrumbs with the coconut and some red pepper flakes. Put the flour in a separate bowl. In a third bowl, beat the eggs. Dredge the cutlets in flour, coat with beaten eggs and roll in the coconut mixture.