4 chicken fillets
Heba Pap for dusting
Coconut Flour for dusting
Salt and Pepper to taste
Butter and olive oil for frying
Butterfly chicken fillets and lay down on a piece of clingwrap. Lay another piece of clingwrap on top and beat with a rolling pin or heavy based pan until flat. Do this for all 4 fillets.
In a bowl, add a few tablespoons coconut flour, ½ tsp salt and a sprinkle black pepper. Dust the fillets in this mixture.
In another bowl, whisk eggs with milk. Dip Fillets into this bowl, making sure to cover completely.
In the first bowl, mix remaining coconut flour mixture with a few tablespoons Heba Pap, 2 tsp onion powder and a teaspoon paprika.
Coat Chicken fillets completely with this mixture, then place in fridge to help the crumb mixture adhere.
On medium heat, melt 1 tbs butter with 1 tbs olive oil. Fry fillets for about 3-5 minutes on each side until colored and cooked through.
Serve with a sauce of your choice and lemon wedges.