Ingredients:
4 chicken fillets
2 eggs
40ml milk
Onion powder
Paprika
Heba Pap for dusting
Coconut Flour for dusting
Salt and Pepper to taste
Butter and olive oil for frying
Method:
Butterfly chicken fillets and lay down on a piece of
clingwrap. Lay another piece of clingwrap on top and beat with a rolling pin or
heavy based pan until flat. Do this for all 4 fillets.
In a bowl, add a few tablespoons coconut flour, ½ tsp salt
and a sprinkle black pepper. Dust the fillets in this mixture.
In another bowl, whisk eggs with milk. Dip Fillets into this
bowl, making sure to cover completely.
In the first bowl, mix remaining coconut flour mixture with
a few tablespoons Heba Pap, 2 tsp onion powder and a teaspoon paprika.
Coat Chicken fillets completely with this mixture, then place
in fridge to help the crumb mixture adhere.
On medium heat, melt 1 tbs butter with 1 tbs olive oil. Fry
fillets for about 3-5 minutes on each side until colored and cooked through.
Serve with a sauce of your choice and lemon wedges.
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