• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 4 thin boneless chicken breast cutlets
  • pepper, to taste
  • 1 egg white, beaten until frothy
  • 1/2 cup unsweetened coconut, finely ground, 1 1/4 ounces
  • 1/2 cup almond flour, 2 ounces
  • pepper, to taste
  • 1/4 cup oil, for frying


  • Mix the coconut and almond flour in a shallow bowl. Cut each breast into 2 pieces; season with salt and pepper. Dip the chicken breastes in egg white, then in coconut to coat on both sides, pressing gently to coat them well. Sprinkle with a little additional salt, if desired. Chill an hour or so until just before cooking time to allow the coating to set up. Fry in hot oil in a skillet until golden brown and chicken is cooked through. Serve with a dipping sauce, if desired.
  • Makes 3-4 servings
  • Can be frozen

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