This is such a delightful and most definitely delish meal. I decided to re-post it for the New year.
The warm weather is upon us and easy meals we definitely are looking for. I've been checking all my cut outs from what seems to be thousands of recipes trying to find some new easy meals for you and your family.
I don't want to spend all day cooking either especially not with the warm weather finally here so this easy Coconut Chicken recipe is one I know your family will enjoy. Add some sliced crispy cucumbers and a side to complete the meal. I made some cheddar broccoli and rice for our side today.
Enjoy!
Original post
3/4 cup sweetened shredded coconut
1/4 cup Panko bread crumbs
2 scallions finely chopped
1/2 cup all purpose flour
1 large egg
I don't want to spend all day cooking either especially not with the warm weather finally here so this easy Coconut Chicken recipe is one I know your family will enjoy. Add some sliced crispy cucumbers and a side to complete the meal. I made some cheddar broccoli and rice for our side today.
Enjoy!
 |
| 5/21/17 |
Original post
3/4 cup sweetened shredded coconut
1/4 cup Panko bread crumbs
2 scallions finely chopped
1/2 cup all purpose flour
1 large egg
2 tsp. Water
8 small chicken cutlets
kosher salt and pepper
4 T olive oil
In a shallow bowl, combine coconut, panko bread crumbs and scallions. Place flour in a second shallow bowl and beat the egg with 2 T water in a third bowl.
Season the cutlets with 1/4 tsp. each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.
Heat 2 T oil in large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through 3 to 4 minutes per side;transfer to a plate and wipe out skillet and repeat with remaining oil and cutlets.
8 small chicken cutlets
kosher salt and pepper
4 T olive oil
In a shallow bowl, combine coconut, panko bread crumbs and scallions. Place flour in a second shallow bowl and beat the egg with 2 T water in a third bowl.
Season the cutlets with 1/4 tsp. each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.
Heat 2 T oil in large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through 3 to 4 minutes per side;transfer to a plate and wipe out skillet and repeat with remaining oil and cutlets.
5/21/19
No comments:
Post a Comment