Prepare the ingredients for the chicken breast chops. Cut the filet into 2 cm thick slices. Squeeze out the juice of half a lemon. Tip: For juicier meat, cut the product across the fibers.
Marinate the meat. Baste the chicken fillets. Sprinkle salt and chicken seasoning. Drizzle with lemon juice. Place in refrigerator for 2-3 hours.
2.Make the batter. Using a blender, mix the egg, coconut milk, salt and rice flour. You should get a mass of the consistency of liquid sour cream.
3. Prepare the chicken breast chops. Heat a frying pan with oil. Dip chops in batter, then roll in coconut. Fry for 2 minutes on each side until golden brown. Then place chops on a baking tray and cover with foil. Bake at 200 degrees for 15 minutes.
To prevent the chops from scorching, change the oil after each batch of meat.
4. Serve the chicken breast chops with sweet and sour sauce.