Chicken escalope with cracker crust and mango salsa

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Whisk egg and buttermilk in a large bowl with a fork. Season each with 1⁄4 TL salt and pepper. Wash the meat and dab dry with kitchen paper. Cut the meat crosswise to the meat fibre with a sharp knife diagonally into approx. 1 cm thin slices.

2. 2

   Place the slices of meat one after the other in a freezer bag and tap (= plate) them with the bottom of a saucepan about 4 mm thin. Place the meat in the buttermilk mix and marinate for approx. 10 minutes.

3. 3

   Meanwhile peel the mangos. Cut the flesh from the stone, dice roughly. Peel and finely dice the onion. Heat 1 tablespoon of oil in a pot. Fry onion until transparent. Sprinkle with 2 tbsp. curry and steam briefly.

4. 4

   Add the mangoes, bring to the boil. Wash lime, grate dry, finely grate peel. Then squeeze lime. Season mangos with lime peel and juice, salt and pepper. Remove the pot from the stove. Put 1-2 tbsp. mango cubes aside.

5. 5

   Finely puree the rest with a hand blender. Wash the chives, shake dry and cut into fine rolls. Stir the chives and mango cubes into the sauce.

6. 6

   Put the rice cakes in a freezer bag. Crumble very finely with a cake roll. Take the meat pieces out of the marinade, drain and turn in the cracker crumbs. Press the breadcrumbs firmly. Heat 6 tablespoons of oil in portions in a large frying pan.

7. 7

   Fry the escalopes in portions on each side for 2-3 minutes until golden brown. Drain on kitchen paper. Crisp up with the mango dip.

Nutrition Facts

KCAL
870 kcal

CARBS
83 g

FATS
24 g

PROTEINS
47 g