Breaded apple slices in coconut coat on chicory and radicchio salad

Name: Breaded apple slices in coconut coat on chicory and radicchio salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 piston Chicory; 2 Heads radicchio salad; 40 g Hazelnut kernels; 2 TABLESPOONS Balsamic vinegar; 1 TABLESPOON liquid honey; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 large, red-skinned apples; 75 g Panko (Japanese breadcrumbs); 35 g Coconut flake; 2 Eggs (size M); 50 g Flour; 80 g clarified butter; 7-10 Tbsp Cress

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 piston Chicory
2 Heads radicchio salad
40 g Hazelnut kernels
2 TABLESPOONS Balsamic vinegar
1 TABLESPOON liquid honey
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 large, red-skinned apples
75 g Panko (Japanese breadcrumbs)
35 g Coconut flake
2 Eggs (size M)
50 g Flour
80 g clarified butter
7-10 Tbsp Cress

Directions

1
Clean, wash and shake dry salads. Coarsely chop nuts. Roast a pan without fat heat and nuts in it until golden brown. Deglaze with vinegar and honey, add to salad and mix with oil.
2
Season with salt and pepper.
3
Wash the apples and cut them lengthwise into slices of about 1 cm thickness. Remove apple cores with a small knife. Mix pango flour and coconut flakes. Whisk eggs. Turn the slices in flour, pull them through the whisked eggs and bread them with coconut pancakes.
4
Heat clarified butter in a frying pan. Fry 2-3 portions of apples in the hot lard until golden brown on both sides, drain on kitchen paper. Arrange the salad with the apple slices on plates.
5
Sprinkle with cress.