Chicken nuggets with rice cracker breading and curry mango dip
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 1 Egg (Gr. M)
- 200 g Buttermilk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 600 g Chicken breast fillet Hähnchenbrustfilet
- 2 Mango (about 400 g each)
- 2 Onions
- 7 TABLESPOONS Oil Öl
- 2 TABLESPOONS Curry Powder
- 7-10 Tbsp grated peel of 2 organic limes
- 4 TABLESPOONS Lime juice
- 1 collar Chives
- 400 g Japanese spicy rice cake
- 7-10 Tbsp Cling film
Directions
- 1
Whisk egg and buttermilk in a bowl, season with salt and pepper. Dab meat dry, cut into slices of about 1 cm and place between foil, flatten meat with a small saucepan.
- 2
Place the meat in the buttermilk mixture and marinate for about 10 minutes.
- 3
Meanwhile peel the mangos, cut the flesh from the stone and dice roughly. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onions in it until transparent. Sprinkle with 2 tbsp. curry and fry briefly.
- 4
Add the mango and bring to the boil once. Season vigorously with lime zest and juice, salt and pepper. Take out 1-2 tbsp. mango mixture, puree the rest finely with a hand blender. Wash the chives, shake dry and cut into small rolls.
- 5
Stir the chives and mango cubes into the curry mango sauce.
- 6
Finely chop the rice cakes in the universal chopper. Take the meat pieces out of the marinade, drain and turn in the crumbs. Press the breadcrumbs firmly. Heat 6 tablespoons of oil in a large pan.
- 7
Fry the escalopes for 2-3 minutes on each side until golden brown. Drain on kitchen paper and serve with the mango dip.
Nutrition Facts
870 kcal
102 g
30 g
46 g
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