Chicken Schnitzel

Yield: 2丨Method: Bake 丨Prep time: 20 min 丨Cook time: 20 min 丨

INGREDIENTS:
• 1 ¼ cup desiccated or shredded
unsweetened coconut
• 2 Tbsp chopped fresh parsley
• 1/2 tsp sea salt + to season
• zest of one lemon
• 1/2 cup full fat coconut milk
• juice of one lemon
• 1 lb. boneless skinless chicken
breast
• Optional garnishes: lemon slices,
chopped parsley, capers
Nutritional Information:
Per serving: ½ recipe
Calories: 788 kcal丨Carbohydrates: 15g丨Protein: 74g丨Fat: 48g丨

DIRECTIONS:
1. Pre-heat oven to 425 degrees F. Place a rack on a half sheet pan and set aside.
2. In a shallow dish, combine shredded coconut, parsley, 1/2 tsp salt, garlic powder, and lemon zest, give a little mix.
3. In a bowl, combine coconut milk and lemon juice.
4. Cut each slice of chicken in half so that you have workable cutlets. Pound chicken slices to 1/4″thick with the flat side of a meat tenderizer. Season
with salt.
5. Dip chicken cutlets in the liquid mixture, letting the excess drain off. Dredge them in the breading mixture, pressing the breading onto the
chicken. Place the chicken pieces on the roasting pan rack. Bake for 15-20 minutes. Garnish and serve!