Slice the chicken breasts into two thin slices each, cut along the long side. You can hammer them down by placing them into a plastic bag or between parchment paper. Alternatively, you can use a rolling pin if you don't have a meat tenderizer.
Beat together your eggs in a bowl, and place your flour and panko-coconut mix into two separate bowls.
Dip the tenderized, sliced chicken one piece at a time into your flour, then egg mixture then panko-coconut mix to coat fully on each side.
If frying on the stovetop, heat your frying pan and then add in 1/3 c olive oil to begin to fry. If you prefer the oven, place on a baking sheet with parchment paper and bake at 400 degrees for 20-30 minutes until crispy.
