Beat the chicken steaks first to make them really thin, and then salt them. Put flour on one plate, egg with milk in the other and whisk, and put coconut flour in the third plate.
Roll the chicken steaks in flour, then soak one by one in the egg and roll in coconut flour.
In a small skillet, heat the coconut oil (add enough to cover the bottom well), over medium heat, fry the steaks on each side for a few minutes to brown nicely.Place on a paper towel, then serve hot.