Coconut breaded chicken steaks
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Coconut breaded chicken steaks

* 200 grams of small chicken steaks
* 40 grams of soft flour
* 60 grams of coconut flour
* 1 egg
* 3 tablespoons milk
* salt
* coconut oil

METHOD: Pound the chicken steaks first to make them really thin and tender, then season with salt. Put flour on one plate, egg with milk in the other and whisk them until smooth, and put coconut flour in the third plate. Roll the chicken steaks in flour, then soak one by one in the egg batter and finally roll in coconut flour. In a small skillet, heat the coconut oil (add enough to cover the bottom well), fry the steaks on each side for a few minutes over medium heat until golden brown. Place on a paper towel, then serve hot.

COOKS IN 30 min
Tamara Lesinšek - Tastasty
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