Shredded Coconut Chicken
by jacey01
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Break up the eggs in a flat pan, pour the shredded coconut into another flat pan, and set aside.
2. Place the chicken fillet between the two pieces of plastic wrap and gently beat it to half the thickness with a rolling pin.
3. Sprinkle with salt and pepper.
4. Wrap in egg wash.
5. Wrapped in coconut shreds
6. Heat a teaspoon of coconut oil in a pan and fry on medium heat until golden on both sides.
Tips:This chicken fillet can also be made in the oven without oil at all. I personally think that coconut oil is still very fragrant, and it goes well with this dish. Serve with rice and add more salt. Fitness people can match with vegetable salad, less salt, healthy and fast. Hope you all like it!
