Chicken escalope with curry-banana sauce

Name: Chicken escalope with curry-banana sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken escalope (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 2 TABLESPOONS Flour; 80 g Coconut flake; 3 TABLESPOONS Oil; 200 g Long grain rice; 1 collar Spring onions; 1 can(s) (236 ml) Pineapple Rings; 2 packages Curry sauce; 1 TEASPOON Lime juice to taste; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken escalope (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
2 TABLESPOONS Flour
80 g Coconut flake
3 TABLESPOONS Oil
200 g Long grain rice
1 collar Spring onions
1 can(s) (236 ml) Pineapple Rings
2 packages Curry sauce
1 TEASPOON Lime juice to taste
7-10 Tbsp Parsley

Directions

1
Wash the schnitzel and dab dry. Season with salt and pepper. Beat the egg. Turn meat first in flour, then in egg and grated coconut. Heat 2 tablespoons of oil in a coated pan.
2
Fry the chicken escalopes for 12-15 minutes at medium heat, turning from time to time. Cook rice in boiling salted water for about 20 minutes and drain. Clean, wash and cut spring onions into rings. Pour pineapple onto a sieve, collect the juice. Cut pineapple rings into pieces. Heat the remaining oil in a pot. Sauté spring onions and pineapple briefly. Deglaze with 400 ml water and bring to the boil. Stir in sauce powder and cook for 1 minute. Pour in pineapple juice.
3
Sauté spring onions and pineapple briefly. Deglaze with 400 ml water and bring to the boil. Stir in sauce powder and cook for 1 minute. Pour in pineapple juice. Flavour with lime juice. Arrange chicken escalope, rice and curry sauce on plates. Garnish with parsley