A family favourite. This dish is a twist on the traditional schnitzel, a way to let our zesty lime oil shine.

Ingredients

2 chicken breasts, each sliced into 4 smaller pieces

1 cup desiccated coconut

1 tbls chilli flakes

3 tbls Lime Extra Virgin Olive Oil

Handful of chopped coriander

Method

Place the sliced chicken and Lime EVOO in a bowl, season with salt and pepper, and combine. Allow to marinate for 2 hours or overnight.

Preheat the oven to 160°C. On a plate, combine the coconut, chilli flakes, and a pinch of salt.

Roll the chicken in the coconut mixture until well covered, pressing firmly so the coconut sticks.

In a skillet pan, heat a splash of Lime EVOO and fry chicken pieces on high heat. Once browned on one side, turn the meat over and place in the oven for 20 minutes or until golden brown and cooked through.

Serve on a plate with steamed rice and the chopped coriander.