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

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.