Breaded Chicken Strips

1. 1

   Take three bowls. In the first set a background of flour. In the second, put the egg lightly beating with a fork, salt and pepper. Finally, in the third, mix the breadcrumbs with the coconut. Dip the chicken strips in accordance with good order: first in flour (shaking them lightly to remove excess flour), then the egg and finally the breadcrumbs mixture, coconut, pressing lightly to well crumbs adhere to the meat.

2. 2

   In a pan, put a little oil and let the heat. Roast the duck on both sides over medium heat, then reduce the heat to finish cooking (about 4 minutes per side depending on thickness).

3. 3

   Serve with a sauce of yogurt and curry powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.