Recipe

Bermudian Coconut Schnitzel

Tropical Twist: Bermudian Coconut Schnitzel with Island Flavors

4.6 out of 5

Indulge in the flavors of Bermuda with this delightful twist on the classic German dish, Rahmschnitzel. Our Bermudian Coconut Schnitzel combines the crispy goodness of breaded meat with the tropical essence of coconut, creating a unique and mouthwatering fusion.

Meat Dish› Rahmschnitzel

European cuisine› German cuisine

Cuisine of the Americas› Caribbean cuisine› Bermudian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Pescatarian, Dairy-free, Gluten-free (if using gluten-free breadcrumbs), Nut-free

Allergens

Eggs, Wheat (if using regular breadcrumbs)

Not suitable for

Vegan, Vegetarian

Ingredients

In this Bermudian adaptation, we replace the traditional breadcrumbs with a mixture of shredded coconut and breadcrumbs to infuse the dish with a tropical twist. Additionally, we incorporate Bermudian spices and flavors to enhance the overall taste profile. The cooking technique remains the same, ensuring a crispy exterior and tender meat. We alse have the original recipe for Rahmschnitzel, so you can check it out.

4 veal or chicken cutlets (150g each) 4 veal or chicken cutlets (150g each)
1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
2 eggs, beaten 2 eggs, beaten
1 cup shredded coconut (90g) 1 cup shredded coconut (90g)
1/2 cup breadcrumbs (50g) 1/2 cup breadcrumbs (50g)
1 teaspoon Bermudian spice blend (a mix of cinnamon, nutmeg, and ginger) 1 teaspoon Bermudian spice blend (a mix of cinnamon, nutmeg, and ginger)
Salt and pepper, to taste Salt and pepper, to taste
Vegetable oil, for frying Vegetable oil, for frying

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 18g, 10g
Carbohydrates (total, sugars): 20g, 2g
Protein: 28g
Fiber: 3g
Salt: 0.5g

Preparation

1.
Pound the veal or chicken cutlets to an even thickness.
2.
In separate bowls, place the flour, beaten eggs, and a mixture of shredded coconut, breadcrumbs, and Bermudian spice blend.
3.
Season the cutlets with salt and pepper.
4.
Dredge each cutlet in flour, then dip it into the beaten eggs, and finally coat it with the coconut and breadcrumb mixture.
5.
Heat vegetable oil in a large skillet over medium heat.
6.
Fry the coated cutlets for about 3-4 minutes on each side until golden brown and cooked through.
7.
Remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain excess oil.
8.
Serve the Bermudian Coconut Schnitzel hot with your favorite side dishes.

Treat your ingredients with care...

Coconut — Make sure to use unsweetened shredded coconut for a more authentic flavor and texture.
Bermudian spice blend — If you can't find a pre-made blend, you can create your own by combining equal parts ground cinnamon, nutmeg, and ginger.

Tips & Tricks

For extra crunch, you can double coat the schnitzels by repeating the dipping and coating process.
Serve the Bermudian Coconut Schnitzel with a squeeze of fresh lime juice for a burst of tangy flavor.
If you prefer a spicier kick, add a pinch of cayenne pepper to the coconut and breadcrumb mixture.
To keep the schnitzels warm and crispy, place them on a wire rack in a preheated oven at 120°C (250°F) while frying the remaining schnitzels.
Experiment with different meats such as pork or fish to create your own unique variations.

Serving advice

Serve the Bermudian Coconut Schnitzel with a side of traditional Bermudian peas and rice, a refreshing cucumber salad, and a dollop of tangy Bermuda hot sauce for an authentic island experience.

Presentation advice

Arrange the Bermudian Coconut Schnitzel on a platter, garnished with fresh cilantro leaves and wedges of lime for an appealing tropical touch. Serve with colorful side dishes to create an enticing and vibrant plate.