CHICKEN SCHNITZEL IN COCONUT CURRY

Ingredients......4 skinless chicken breasts, cracked black pepper to season, 100gm of butter/ marg, 2 eggs, 250gm of coconut flakes, 1 dsp of curry powder, 125 ml of vegetable oil. Trim the chicken breasts of any tendons and flatten slightly. Mix the cracked pepper with the flour , lightly dust the chicken breasts with the flour, shaking off any excess. Beat the eggs until well mixed and coat the floured chicken breastwith the egg mixture. Sprinkle the coconut flakesin a wide dish and stir through the curry powder. Coat the chicken breasts with the coconut curry mix. Heat the oil in a large frypan and saute the chicken for about 6 minutes over a medium heat, then turn the breasts and saute for another 6 minutes. Remove the schnitzels and drain on kitchen paper towelling . Arrange on serving plates and serve with almond rice and hot spicy spinach leaves.