Chicken filet with peanut-coriander crust on asparagus risotto

Name: Chicken filet with peanut-coriander crust on asparagus risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g roasted salted peanut kernels; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 2-3 Garlic cloves; 25 g Butter; 250 g Risotto Reis; 400 ml Vegetable broth (instant); 200 ml dry white wine; 50 g Whipped cream; 50 g grated parmesan cheese; 200 g green Thai asparagus; 4 Chicken fillets (approx. 125 g each); 2 Eggs (size M); 2 TABLESPOONS Flour; 7-10 Tbsp ground cilantro; 2 TABLESPOONS Oil; 7-10 Tbsp Coriander green and lemon slice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g roasted salted peanut kernels
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
2-3 Garlic cloves
25 g Butter
250 g Risotto Reis
400 ml Vegetable broth (instant)
200 ml dry white wine
50 g Whipped cream
50 g grated parmesan cheese
200 g green Thai asparagus
4 Chicken fillets (approx. 125 g each)
2 Eggs (size M)
2 TABLESPOONS Flour
7-10 Tbsp ground cilantro
2 TABLESPOONS Oil
7-10 Tbsp Coriander green and lemon slice

Directions

1
1 tablespoon of peanuts for garnishing, chop coarsely, the remaining peanuts finely. Mix peanuts, breadcrumbs, salt and pepper. Peel onion and chop finely. Peel garlic and chop finely.
2
Melt butter in a pot, add onions and garlic and fry over low heat until transparent. Add the rice and sauté briefly until it becomes glassy. Simmer rice over low heat for about 25 minutes, stirring several times, adding stock and wine in 3-4 steps.
3
Finally stir in cream and heat up again. Season to taste with salt, pepper and parmesan. In the meantime clean, wash and chop the asparagus. Put them into boiling salted water and cook for about 5 minutes.
4
Pour into a sieve and drain. Wash the meat, dab dry and tap a little. Whisk the eggs. Mix flour and coriander. Turn meat first in flour, then in egg and finally in peanut and breadcrumbs mixture.
5
Heat the oil in a pan and fry the meat in it over medium heat for about 6 minutes on each side. Mix asparagus and rice. Remove meat from the pan and cut into pieces. Serve the risotto and meat in a small bowl, garnished with coriander green and lemon slices and sprinkled with chopped peanuts.