Name: Chicken cutlets breaded in coconut
Yield: 0
Ingredients: Minced chicken - 850 gram; Mushrooms - 200 gram; Bread - 2 slice; Bulb onions - 2 PC.; Flour - 1 tbsp; Butter - 1 tbsp; Semi-sweet white wine - 100 Ml; Chicken egg - 2 PC.; Coconut flakes - 3 tbsp; Breadcrumbs - 3 tbsp; Garlic - 2 clove; Lemon juice - 1 tbsp; Vegetable oil - 1 tbsp

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Ingredients for - Chicken cutlets breaded in coconut

1. Minced chicken - 850 gram

2. Mushrooms - 200 gram

3. Bread - 2 slice

4. Bulb onions - 2 PC.

5. Flour - 1 tbsp

6. Butter - 1 tbsp

7. Semi-sweet white wine - 100 Ml

8. Chicken egg - 2 PC.

9. Coconut flakes - 3 tbsp

10. Breadcrumbs - 3 tbsp

11. Garlic - 2 clove

12. Lemon juice - 1 tbsp

13. Vegetable oil - 1 tbsp

How to cook deliciously - Chicken cutlets breaded in coconut

1. Stage

Cut the fillets off the chicken. I had a chicken weighing 1.6 kg. Soak the bread without crusts, squeeze. Roll the filet on a meat grinder. Combine the bread, minced meat, salt, pepper, one egg and mix thoroughly.

2. Stage

Sauce: Peel garlic, crush. Cut the onion into half rings. Saute the onion and garlic in butter.

3. Stage

Chop the mushrooms, add them to the pan with the onion and garlic, and stew for 10 minutes.

4. Stage

Combine flour with wine, lemon juice and cream, pour into the pan, salt and pepper. Cook for 5-7 minutes. Sauce is ready.

1. Stage. Chicken cutlets breaded in coconut: Combine flour with wine, lemon juice and cream, pour into the pan, salt and pepper. Cook for 5-7 minutes. Sauce is ready.

5. Stage

Whisk the egg. Mix the coconut flakes with the breadcrumbs. Divide the stuffing into equal parts. Roll the cutlets first in egg, then in shavings and breadcrumbs.