Polish cuisine is dominated by breadcrumbs, which are most often coated in breadcrumbs and sometimes in flour. Some people use cornflakes for breading, However, few people have heard of coconut flakes. Cutlets covered in them go perfectly with oriental dinner dishes.
In this recipe I use standard ingredients, but replace the breadcrumbs with coconut flakes. Thanks to them, pork chops come out pleasantly crispy and have notes of coconut, thanks to which they gain their original taste and aroma.
In this version, I fry the cutlets in coconut oil to enhance the coconut flavor. There is nothing stopping you from using a different fat.
What ingredients do we need to make pork chops with coconut flakes? Here is the list:
- 2 chicken fillets;
- 2 eggs;
- 100 g coconut flakes;
- 70 g of wheat flour;
- 50 ml of milk;
- 2 tablespoons of coconut oil;
- spices: salt and pepper.
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To make pork chops with coconut flakes, First, I cover the fillets with foil and break them into thin cutlets. Then I season the meat with salt and pepper.
The next step is to prepare the breading. To do this, beat the egg with milk in one bowl and mix the coconut flakes with wheat flour in the other.
I soak the pork chops first in the egg mixture, then in the dry ingredients and again in eggs and milk. I put them in a pan with heated oil and I fry them on both sides until they are golden brown.
I usually serve pork chops with coconut flakes prepared in this way with rice or groats and stir fry vegetables. They also go well with a classic dinner, e.g. with potatoes and beetroots. They also taste great in sandwiches.
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