Chicken nuggets in coconut breading with spicy cucumber salad

Name: Chicken nuggets in coconut breading with spicy cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Cucumbers; 1 Onion; 1 red chilli pepper; 5 Stem(s) Coriander; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp salt, pepper, sugar; 1 egg, 3 tablespoons of milk; 3 TABLESPOONS Breadcrumbs; 80 g Coconut flake; 5 TABLESPOONS Flour; 6 TABLESPOONS Oil, 1 orange; 3 TABLESPOONS White wine vinegar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

If you mix your breading for chicken fillet with coconut flakes, you will be rewarded with a small miracle of taste! Chicken nuggets in a simply delicious variation.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Cucumbers
1 Onion
1 red chilli pepper
5 Stem(s) Coriander
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp salt, pepper, sugar
1 egg, 3 tablespoons of milk
3 TABLESPOONS Breadcrumbs
80 g Coconut flake
5 TABLESPOONS Flour
6 TABLESPOONS Oil, 1 orange
3 TABLESPOONS White wine vinegar

Directions

1
Wash the cucumbers, halve them crosswise and cut or slice them lengthwise into thin slices. Peel and chop the onion. Halve chilli lengthwise, remove seeds, wash and chop finely. Wash coriander, shake dry and chop coarsely.
2
Wash the fillets, dab dry and cut each fillet in three. Knock the pieces a little flatter if necessary, season with salt and pepper. Whisk egg and milk. Mix breadcrumbs and grated coconut. Turn meat first in flour, then in the egg and finally in the coconut mix.
3
Heat 3 tablespoons of oil in a large coated frying pan. Fry the meat in it over medium heat for 3-4 minutes on each side.
4
Meanwhile squeeze the orange. Mix juice, vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Stir in cucumber, onion, chilli and coriander and season the salad again. Arrange everything.