Directions

1. Take three bowls. In the first set a background of flour. In the second, put the egg lightly beating with a fork, salt and pepper. Finally, in the third, mix the breadcrumbs with the coconut. Dip the chicken strips in accordance with good order: first in flour (shaking them lightly to remove excess flour), then the egg and finally the breadcrumbs mixture, coconut, pressing lightly to well crumbs adhere to the meat.
2. In a pan, put a little oil and let the heat. Roast the duck on both sides over medium heat, then reduce the heat to finish cooking (about 4 minutes per side depending on thickness).
3. Serve with a sauce of yogurt and curry powder.