Categories: Dinner Dish
Ingredients
- 3 thin boneless chicken breast cutlets
- Salt and pepper, to taste
- 1 egg white, beaten until frothy
- 1/2 cup unsweetened coconut, finely ground, 1 1/4 ounces
- 1/2 cup almond flour, 2 ounces
- Salt and pepper, to taste
- 1/4 cup oil, for frying
Directions
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Mix the coconut and almond flour in a shallow bowl. Cut each breast into 2 pieces; season with salt and pepper. Dip the chicken breastes in egg white, then in coconut to coat on both sides, pressing gently to coat them well. Sprinkle with a little additional salt, if desired. Chill an hour or so until just before cooking time to allow the coating to set up. Fry in hot oil in a skillet until golden brown and chicken is cooked through. Serve with a dipping sauce, if desired.
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Makes 3-4 servings
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Can be frozen