Chicken filets in nut crust

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Add rice to about 450 ml of boiling salted water. Cover and let it swell at low heat for about 20 minutes. Peel, wash and slice carrots. Peel and finely dice shallots. Heat 1 tablespoon of oil in a saucepan. Fry the shallots until translucent.

2. 2

   Season with salt, pepper and sugar. Add carrots and steam briefly. Deglaze with vegetable stock, bring to the boil and steam for about 8 minutes. Chop nuts coarsely. Wash parsley and chop finely. Wash meat and dab dry. Heat 1 tablespoon of oil. Fry nuts and breadcrumbs until golden brown. Take out. Heat the rest of the oil. Fry the chicken filet for 8-10 minutes, turning it over. Season with salt and pepper, spread the nut mixture over it and press it down.

3. 3

   Fry nuts and breadcrumbs until golden brown. Take out. Heat the rest of the oil. Fry the chicken filet for 8-10 minutes, turning it over. Season with salt and pepper, spread the nut mixture over it and press it down. Take out the fillet. Dissolve gravy with 250 ml water. Stir cornflour into 2 tablespoons of water until smooth and thicken the stock, bring to the boil. Season with salt and pepper. Drain rice if necessary. Serve with carrots, fillet and sauce. Sprinkle parsley over the meat

4. 4

   Dissolve gravy with 250 ml water. Stir cornflour into 2 tablespoons of water until smooth and thicken the stock, bring to the boil. Season with salt and pepper. Drain rice if necessary. Serve with carrots, fillet and sauce. Sprinkle parsley over the meat

Nutrition Facts

KCAL
570 kcal

CARBS
57 g

FATS
18 g

PROTEINS
44 g