much ado about nutting

Hello. We hope you're enjoying the coconut festivities currently going down on our page. We have another beautiful recipe constructed for our - and subsequently your - enjoyment. We created this lovely dish upon return from our late-afternoon lectures in under an hour - the jiffiness surprised us too! 

 coconut & pecorino crusted chicken schnitzel

with a creamy mushroom and cheese sauce

[serves 2]

2 chicken breasts

1 egg

1/2 cup desiccated coconut

2 tablespoons finely grated pecorino cheese

1 teaspoon smoked paprika

1 sprig of rosemary

2 dollops of butter

1/2 teaspoon crushed garlic

1/2 packet of white or brown mushrooms

150 ml of cream

1/2 cup grated cheddar

1/2 cup grated mozzarella

briefly whisk the egg with a fork in a shallow bowl

combine the coconut, pecorino, smoked paprika and rosemary on a flat surface

place the chicken breasts on a clean work surface and cover them with a layer of cling film - alternatively you can place them in an open sandwich bag

use a mallet to flatten the breasts until they are about one to two centimeters thick

dip each breast into the whisked egg

dip each breast into the dry coconut mixture and set aside

season the chicken with salt and pepper to your preference

melt the butter in a frying pan and fry each breast until cooked through and golden brown (this should take around 12 minutes on medium heat)

remove the cooked schnitzels from the pan and set aside

for the sauce, melt the butter in a hot pan

fry the garlic in the butter for a few minutes

fry the mushrooms until golden-brown

add the cream and reduce the temperature of the stove

add the cheddar and mozzarella to the sauce

let simmer until desired consistency

(this should take around 5 minutes)

serve with a starch or cauli-choice and a handful of blanched green beans 

happy fooding!