Chicken filet with peanut crust

Name: Chicken filet with peanut crust
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 40 g Wild rice mixture; 7-10 Tbsp salt, white pepper; 1 (30 g) peeled onion; 200 g peeled carrots; 1 tsp (5 g) oil, 1 msp. broth; 10 g unsalted peanuts; 1 tsp (7 g) Breadcrumbs; 1 small protein; 125 g Chicken filet; 2-3 stem(s) Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

40 g Wild rice mixture
7-10 Tbsp salt, white pepper
1 (30 g) peeled onion
200 g peeled carrots
1 tsp (5 g) oil, 1 msp. broth
10 g unsalted peanuts
1 tsp (7 g) Breadcrumbs
1 small protein
125 g Chicken filet
2-3 stem(s) Parsley

Directions

1
Put rice into 1/8 l boiling salted water and simmer for about 20 minutes
2
Chop onion, wash carrots and cut into slices. Fry both in 1/2 teaspoon hot oil. Deglaze with 100 ml water, bring to the boil and stir in stock. Steam covered for 6-8 minutes.
3
Coarsely chop the nuts and mix with breadcrumbs. Beat the egg white. Wash meat and pat dry. Season with salt and pepper. First turn in the egg white, then roll in the breadcrumbs-nuts mixture, pressing a little
4
Heat 1/2 tsp. oil in a small coated pan. Fry the meat for 3-4 minutes on each side. Drain the carrots and collect the vegetable water. Remove meat and keep warm. Deglaze the meat with vegetable water, let it boil down a little and season to taste. Wash parsley, dab dry and cut finely. Arrange everything. Garnish with parsley