Ingredients:
- 4 chicken breasts (or 2 large eggplants)
- 2 cups tapioca starch, tapioca flour or arrowroot
- 3 eggs (you can go with 2 but it’s better to have more)
- 3 – 4 cups finely desiccated coconut
- Coconut oil, for frying
Method:
- If using chicken breasts, cut each breast into three or four equally sized sections (about the size of a tenderloin). If using eggplant, cut into rounds, lay on absorbent something and sprinkle with salt. Let the butter juices leach out for at least 30 mins. Pat down with some more, dry absorbent stuff.
- Place the tapioca/arrowroot in a bowl, crack the eggs into a separate bowl, and pour the coconut into a third bowl. Whisk the eggs until combined.
- Dip the chicken (or eggplant) pieces, one at a time, into the tapioca/arrowroot, covering the piece. Then dip into the egg, covering the piece, and then into the coconut, then place on a separate plate or dish. Continue with the remaining pieces of chicken/eggplant.
- Heat up the fat in a deep frypan. Fry each piece in the fat until cooked on one side, then turn and cook on the other side. Take it out once it is golden brown. Repeat with the remaining pieces until all are cooked.
- Serve with vegetables, homemade mayo, melted cheese or some delicious sauce (don’t ruin it with a bland sauce!)
Source: http://asanasandbananas.blogspot.com.au/2013/08/nut-free-schnitzel.html
Back to Chicken / Poultry Recipes
