Chicken escalope in coconut breading with herb rice

Name: Chicken escalope in coconut breading with herb rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1/2 bunch Basil; 1/2 bunch Parsley; 1 egg (size M); 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Flour; 75 g Coconut flake; 5 TABLESPOONS Sesame Oil; 2 (300 g each) Mangoes; 2 TABLESPOONS salted peanuts; 1 chili pepper; 1 walnut-sized piece of ginger; 100 ml Vegetable broth (instant); 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
1/2 bunch Basil
1/2 bunch Parsley
1 egg (size M)
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Flour
75 g Coconut flake
5 TABLESPOONS Sesame Oil
2 (300 g each) Mangoes
2 TABLESPOONS salted peanuts
1 chili pepper
1 walnut-sized piece of ginger
100 ml Vegetable broth (instant)
7-10 Tbsp Grease

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the herbs, dab dry, pluck leaves from the stalks and cut into fine strips. Whisk the egg. Season with salt and pepper.
2
Wash the chicken fillets, dab dry and season with salt and pepper. First roll in flour, then in egg and finally in grated coconut. Heat 4 tablespoons of oil in a pan. Fry the fillets in it all around at medium heat for about 15 minutes until golden brown.
3
Meanwhile peel the mangos and cut them into slices from the stone. Coarsely chop the peanuts and roast them in a pan without fat until golden brown. Cut the chilli lengthwise, remove the seeds. Cut pods into strips.
4
Puree 1/3 of the mangoes. Peel and finely grate the ginger. Remove chicken fillets from the frying fat and keep warm. Heat 1 tablespoon of oil in a grill pan. Fry the mango slices briefly in it. Remove and keep warm.
5
Sauté the chilli and ginger in the frying fat. Deglaze with mango puree and stock. Mix herbs and rice. Fill into small greased ramekins, press and turn out onto plates. Serve with chicken filets, mango and sauce.