Chicken escalope in coconut breading with roasted fruits

Name: Chicken escalope in coconut breading with roasted fruits
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (236 ml) Sliced pineapple; 1 can(s) (425 ml) Apricots; 4 (125 g each) Chicken filets; 2 Eggs (size M); 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Coconut flake; 5 TABLESPOONS Oil; 1 spring onion; 2 Baby bananas (approx. 90 g each); 1 1/2 TSP. Curry; 250 ml Vegetable broth (instant); 100 g Whipped cream; 1 pinch Sugar; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Mint

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (236 ml) Sliced pineapple
1 can(s) (425 ml) Apricots
4 (125 g each) Chicken filets
2 Eggs (size M)
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Coconut flake
5 TABLESPOONS Oil
1 spring onion
2 Baby bananas (approx. 90 g each)
1 1/2 TSP. Curry
250 ml Vegetable broth (instant)
100 g Whipped cream
1 pinch Sugar
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Mint

Directions

1
Pour the pineapple and apricots into a sieve and collect the juice. Measure 150 ml of juice for the sauce. Use the rest of the juice for other purposes. Wash the meat and dab dry. Whisk the eggs.
2
Mix flour, salt and pepper. Turn the meat first in flour, then in egg and finally in 90 g grated coconut. Heat 3 tablespoons of oil in a pan and fry the meat on each side over a low to medium heat for about 8 minutes.
3
In the meantime, clean and wash the spring onion, cut it in half lengthwise depending on its thickness and cut it into fine rings (or pieces). Peel the bananas. Cut the bananas in half lengthwise. Heat 2 tablespoons of oil in a second pan and fry the fruits until golden brown, turning them over.
4
Sprinkle pineapple with 10 g grated coconut. Remove fruit from the pan and keep warm. Add spring onions to the frying fat, sauté briefly, dust with curry, sauté and deglaze with measured fruit juice, stock and cream.
5
Bring to the boil, season with salt, pepper and sugar. Stir in sauce thickener, bring to the boil again. Arrange schnitzel, fruit and curry sauce on a plate. Garnish with mint. Cumberland sauce tastes good with it.