Chicken Breast Fillet in Coconut Coating with Fried Pineapple

Summary

Ingredients

• 4 port. Chicken breast fillet (s)
• 1 large egg (s)
• 3 tablespoon heavy cream
• 4 tablespoon flour
• salt and pepper
• 1 can pineapple, sliced (or fresh)
• 1 bag desiccated coconut
• fat

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Instructions

1. Wash the 4 chicken breast fillets and pat dry.
2. Whisk together 1 egg, 3 tablespoons heavy cream, and salt and pepper to taste in a shallow bowl.
3. Place 4 tablespoons flour on one plate and desiccated coconut on another. Coat each chicken fillet in flour, then dip in egg mixture, then roll in coconut until fully coated.
4. Heat roughly enough fat to coat a large skillet over medium heat. Once hot, add the coated chicken fillets and fry for 4-5 minutes per side until the coating is golden brown and internal temperature reaches 74°C (165°F).
5. Transfer the cooked chicken to a serving plate.
6. Add the drained pineapple slices from the can to the same pan over high heat and fry for 2-3 minutes, stirring occasionally, until golden brown.
7. Arrange the fried pineapple on top of the chicken fillets and serve immediately.