Chicken Breast Fillet in Coconut Coating with Fried Pineapple
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets and pat dry. Whisk the egg with the cream and some salt and pepper.
- First roll the chicken breasts in flour, then pull them through the egg and then roll them in the desiccated coconut. Fry on both sides in hot fat over medium heat until the breading is golden brown. Remove from the pan and add the drained pineapple to the same pan. Quickly fry until golden brown over high heat and serve on the chicken breast fillets.
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