Coconut Crusted Chicken Schnitzel Served with Vegetable Mash
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.