I struggle with eating meat, but it's also important to me that I get enought protein in my diet. These homemade chicken strips have been a quick and easy way to integrate some lean protein into our weekly meals. The coconut flakes and oil add a very subtle by fun twist.
3 large eggs
1 cup gluten free bread crumbs (I use Glutino)
1/4 cup desiccated coconut flakes
4 chicken breast cutlets (about 3/4 lb)
5 tbsp coconut oil
Whisk the eggs together in a small shallow bowl.
Mix the bread crumbs and coconut flakes together in another small shallow bowl.
Cut the chicken breast cutlets into 3/4 inch wide strips.
Bring a large pan to medium heat and melt 2 tbsp of the coconut oil.
Dredge the chicken strips into the eggs, then the bread crumb coconut mixture, and place in the pan.
Cook until the edges begin to brown, about 3 minutes for 1/4 inch thin strip, and then flip. Cook until browned on the second side and place on a paper towel lined paper.
Repeat with remaining strips and add more coconut oil when needed. The bottom of the pan should have just a shallow layer of coconut oil.
Makes enough for 3-4 servings.