Coconut Crusted Chicken Schnitzel Served with Vegetable Mash

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Coconut Crusted Chicken Schnitzel Served with Vegetable Mash

Servings 4

Ingredients

Vegetable Mash

  • 1 sweet potato
  • 3 potatoes
  • 6 broccoli florets
  • 2 tbsp olive oil
  • pinch salt and pepper

Coconut Crusted Chicken

  • 8 chicken tenderloins (tenders)
  • 1.5 cups desiccated coconut
  • 1.5 cups corn flake crumbs
  • 1 tbsp ground sweet paprika
  • 1 cup plain flour
  • 1 cup water or 2 eggs (if there are no allergies)

Instructions

Vegetable Mash

  • Cube 1 sweet potato, 3 regular potato, boil until soft (as soon as you can easily poke through the potato with a fork it is ready). 5 minutes before it's ready to be drained add a 6 broccoli florets to the boiling water.
  • Once drained add 2 tablespoons of olive oil and a pinch of salt and pepper. using a fork give it a quick mash. The aim is to keep a lot of chunks, big pieces.

Coconut Crusted Chicken

  • In one bowl add 1.5 cups corn flake crumbs and 1.5 cups of desiccated coconut and then add 1 tablespoon of ground sweet paprika.
  • In another bowl add 1 cup of plain flour and in the final bowl add 1 cup of water (or egg).
  • Grab your chicken tender and dunk in water, then in flour, back in water and then coat in coconut mix.
  • Heat up a fry pan with oil (I use rice bran oil). Cook either side until golden brown.

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