Chicken with cashew crust on spinach

Name: Chicken with cashew crust on spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 TABLESPOONS Cashew nuts; 6 TABLESPOONS Breadcrumbs; 4 Chicken filets (approx. 600 g); 7-10 Tbsp salt, pepper, nutmeg; 1 Egg; 2 TABLESPOONS Flour; 3 TABLESPOONS Oil; 400 g young leaf spinach; 150 g cherry tomatoes; 1 Onion

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 TABLESPOONS Cashew nuts
6 TABLESPOONS Breadcrumbs
4 Chicken filets (approx. 600 g)
7-10 Tbsp salt, pepper, nutmeg
1 Egg
2 TABLESPOONS Flour
3 TABLESPOONS Oil
400 g young leaf spinach
150 g cherry tomatoes
1 Onion

Directions

1
1⁄3 finely chop the cashew kernels and mix with the crumbs. Coarsely chop the remaining kernels. Wash fillets, dab dry, season with salt and pepper. Whisk the egg. Turn fillets in flour, egg and crumb mix.
2
Heat 2 tablespoons of oil in a frying pan. Fry the fillets on each side for about 6 minutes at medium heat. Fry the remaining seeds for about 3 minutes.
3
Wash the spinach and drain. Wash the tomatoes. Peel and chop the onion. Heat 1 tablespoon of oil. Steam tomatoes and onion for about 3 minutes. Add the spinach and let it collapse. Season to taste with salt, pepper and nutmeg. Arrange everything.