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Chicken breast fillet in coconut breading with fried pineapple

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Ingredients for 4 servings:

  • 4 servings of chicken breast fillet(s)
  • 1 large egg(s)
  • 3 tbsp cream
  • 4 tbsp flour
  • salt and pepper
  • 1 can pineapple, sliced ​​(or fresh)
  • 1 bag of desiccated coconut
  • Fat

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

tastes fantastic even cold

Wash the chicken breast fillets and pat dry. Whisk the egg with the cream and a little salt and pepper. Coat the chicken breasts first in flour, then dip them in the egg, and then coat them in the desiccated coconut. Fry in hot oil over medium heat on both sides until golden brown. Remove from the pan and add the drained pineapple to the same pan. Fry quickly over high heat until golden brown and arrange on top of the chicken breast fillets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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