This was delicious. I used fresh bread crumbs and fresh baby bella mushrooms. Serving it with spaetzle made it the perfect German dish! The pork made excellent sandwiches the next day too which is always a plus! A definite keeper and new family favorite.

Reviewed On: Oct. 15, 2009

Awesome! I have made this twice and my husband asks for it almost every other day. My first batch did not get as brown as the picture, but I found that to be ok. My second batch I added more butter and got them real golden, but they were overcooked. So the called for amount of butter was better even though there wasnt thorough browning on both sides. That allowed the coconut to stay moist and yummy. I also didn't cut the pieces as small as the recipe called for since I served this dish as an entree. I served the fingers with honey mustard dipping sauce. This is a keeper and oh so simple it is ready in a flash with items kept in my pantry at all times.

Reviewed On: Oct. 15, 2009

Outstanding! I served this with the Crispy Coconut Chicken Fingers from this site and it was fantastic. I halved the recipe to 9 servings and it was perfect and was plenty for a dinner for 3, a side salad, and an entree salad. I may have added a little more honey than called for but not much, we like it sweet. My husband said the sauce was restaurant quality!

Reviewed On: Oct. 15, 2009