Coconut Crusted Chicken Schnitzel Served with Vegetable Mash

Ingredients

• 1 sweet potato
• 3 potatoes
• 6 broccoli florets
• 2 tbsp olive oil
• pinch salt and pepper
• 8 chicken tenderloins (tenders)
• 1.5 cups desiccated coconut
• 1.5 cups corn flake crumbs
• 1 tbsp ground sweet paprika
• 1 cup plain flour
• 1 cup water (or 2 eggs (if there are no allergies))

Steps

1. Cube 1 sweet potato, 3 regular potato, boil until soft (as soon as you can easily poke through the potato with a fork it is ready). 5 minutes before it's ready to be drained add a 6 broccoli florets to the boiling water.
2. Once drained add 2 tablespoons of olive oil and a pinch of salt and pepper. using a fork give it a quick mash. The aim is to keep a lot of chunks, big pieces.
3. In one bowl add 1.5 cups corn flake crumbs and 1.5 cups of desiccated coconut and then add 1 tablespoon of ground sweet paprika.
4. In another bowl add 1 cup of plain flour and in the final bowl add 1 cup of water (or egg).
5. Grab your chicken tender and dunk in water, then in flour, back in water and then coat in coconut mix.
6. Heat up a fry pan with oil (I use rice bran oil). Cook either side until golden brown.