Chicken nuggets in coconut breading with spicy cucumber salad
easy
35 mins
35 mins
Ingredients
- 2 Cucumbers
- 1 Orange
- 1 small onion
- 1 red chilli pepper
- 3 TABLESPOONS white balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Olive oil
- 4 Chicken fillets (approx. 150 g each)
- 1 egg (size M)
- 2-3 TABLESPOONS Milk
- 2-3 TABLESPOONS Breadcrumbs
- 75 g Coconut flake
- 5-6 Tbsp Flour
- 5 TABLESPOONS Sunflower oil
- 2-3 stem(s) Coriander
- 7-10 Tbsp Cling film
Directions
- 1
Cucumber wash, halve and lengthwise in slices. Orange halve, squeeze juice. Peel onion and chop finely. Clean, wash and finely dice the chilli pepper. Mix orange juice and vinegar. Season vigorously with salt, pepper and sugar. Stir in the chilli and onion and fold in olive oil. Mix cucumber and vinaigrette and let it steep for about 20 minutes
- 2
Meanwhile wash the meat, dab dry and cut into thirds. If necessary, knock the slices of meat flat between 2 layers of foil. Season on both sides with salt and pepper. Whisk egg and milk in a deep plate. Mix breadcrumbs and grated coconut. Turn the meat slices one after the other first in flour, then in egg and finally in the coconut breading. Heat half of the oil in a large, coated pan, add half of the meat and fry for 6-8 minutes, turning until golden brown. Remove and keep warm for a short time. Fry the remaining cutlets in the remaining oil in the same way
- 3
Season cucumber salad with salt, pepper and sugar. Wash the coriander, shake dry and remove the leaves. Tear off the leaves and fold into the salad. Arrange chicken escalope and cucumber salad on plates
Nutrition Facts
560 kcal
25 g
33 g
40 g
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