Chicken cutlets with pineapple

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the broccoli and cut the florets from the stems. Put into boiling salted water, bring to the boil and cook for about 6 minutes. Pour into a sieve and drain well. Pour the pineapple into a sieve, drain well and collect the juice.

2. 2

   Clean the mushrooms, wash them if necessary. Peel and halve onions and cut them into thin strips. Dab schnitzel dry, cut into strips.

3. 3

   Peel and finely chop the onion. Peel garlic and chop finely. Wash the meat, dab dry and cut into strips. Heat the oil in a pan and fry the meat thoroughly, turning it over.

4. 4

   Season with salt, pepper and 1 tsp curry and remove from the pan.

5. 5

   Add the onion, garlic and pineapple to the pan and fry while turning. Season with salt, pepper and 1/2 tsp curry. Deglaze with coconut milk and the pineapple juice, bring to the boil and simmer for 3-4 minutes.

6. 6

   In the meantime, roughly chop the cashew nuts and roast them in a pan without fat while turning, remove them. Add meat and broccoli, heat again and season with salt, pepper and sugar. Wash the coriander, shake dry and pluck the leaves from the stems.

7. 7

   Arrange the shredded meat in a pan with cashew nuts and coriander sprinkled on top. Naan bread tastes good with it.

Nutrition Facts

KCAL
690 kcal

CARBS
38 g

FATS
36 g

PROTEINS
51 g