Name: Coconut Crusted Chicken Breast with a Shrimp Thai Curry Sauce
Ingredients: 4 6 oz Chicken Scaloppini (Chicken Breast cut into thin Scallopini); 2 cups All-Purpose Flour (seasoned with Salt and Pepper); 2 Eggs (lightly beaten seasoned with Salt and Pepper); 1 ½ cup Panko (Japanese Bread Crumbs mixed with the coconut); 1 cup shredded Coconut (Whole food); 1 tablespoon Coconut Oil; 1 tablespoon Coconut Oil or Roasted Sesame Oil; 2 minced Shallots or Red Onion if you do not have shallots; 1 pound Shrimp (medium size (21/25) cut in 2 halves long way); Zest of 1 Lime; 1 tablespoon Red Curry Paste; 1 ½ cup Chicken Stock; ½ cup Coconut Milk; Corn Starch if necessary

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Coconut Crusted Chicken Breast with a Shrimp Thai Curry Sauce

4.34 from 6 votes

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Servings

Ingredients

For the Chicken Breast:

4 6 oz Chicken Scaloppini Chicken Breast cut into thin Scallopini
2 cups All-Purpose Flour seasoned with Salt and Pepper
2 Eggs lightly beaten seasoned with Salt and Pepper
1 ½ cup Panko Japanese Bread Crumbs mixed with the coconut
1 cup shredded Coconut Whole food
1 tablespoon Coconut Oil

For the Shrimp Thai Curry Sauce:

1 tablespoon Coconut Oil or Roasted Sesame Oil
2 minced Shallots or Red Onion if you do not have shallots
1 pound Shrimp medium size (21/25) cut in 2 halves long way
Zest of 1 Lime
1 tablespoon Red Curry Paste
1 ½ cup Chicken Stock
½ cup Coconut Milk
Corn Starch if necessary

Instructions

For the Chicken Breast:
Preheat Oven to 375°
See how to cut the Chicken on the Chicken Milanese recipe on YouTube: https://www.youtube.com/watch?v=OFLDJ8TQqKA
Cut the chicken breast into Scallopini or place the chicken breast between 2 sheets of plastic wrap and flatten to ¼ inch thick.
Dredge them lightly in the seasoned flour and dip them in the egg mixture, then in the panko and coconut mixture.
Heat the oil in a non-stick skillet. Cook for 2 to 3 minutes on each side until golden brown.
Place in the oven for a few minutes until internal temp is 155/165F
For the Shrimp Thai Curry Sauce:
In a sauce pan, add the oil, when hot, add the Shallots cook for a few minutes until they turn very light golden brown.
Add the Shrimp and cook for a couple minutes. Add lime zest, curry, stock and coconut milk.
Let reduce for 5 minutes and adjust consistency with corn starch if necessary.

Notes

Click on the like below for the Roasted Sesame Oil:

https://chefjp-com.3dcartstores.com/Sesame-Olive-Oil_p_461.html

Click on the below for the Silicone Baking Matt:

https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat

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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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