Parmesan Coconut Cream Bites Recipe

About this recipe

A delicious keto-friendly dinner featuring crispy chicken cutlets coated in a cheesy egg batter and fried to golden perfection. Perfect for those seeking a low-carb, high-protein meal solution.

Ingredients

• 25 g Parsley
• 6 pcs Licious Brown Eggs
• 400 Ml Kara Coconut Cream
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 50 g Catch Black Pepper Grinder
• 16 g Orika Oregano
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. In a medium bowl, whisk together 2 eggs, 2 tablespoons of Kara Coconut Cream, 1 tablespoon of chopped parsley, and 1 cup of finely grated Parmesan cheese (grated using a grater) until well combined.
2. 2. Season 4 thin chicken cutlets with freshly ground black pepper on both sides.
3. 3. Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot but not smoking.
4. 4. Dip each chicken cutlet into the egg and cheese batter, ensuring it is fully coated.
5. 5. Carefully place the battered chicken cutlets into the hot oil, cooking only 1-2 at a time to avoid overcrowding. Fry for 3-4 minutes on each side, or until the chicken is fully cooked and the coating is golden brown.
6. 6. Remove the cooked chicken from the skillet and place on a plate lined with paper towels to drain any excess oil.
7. 7. Serve the chicken hot, garnished with additional parsley if desired.