Coconut-coriander cutlet with carrot-curry and spring onions

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the carrots into pieces. Cook the carrots in salted water for about 4 minutes. Wash the meat, dab dry and tap it slightly flat between 2 layers of foil. Wash the coriander, dab dry and finely chop the leaves of 6 stems. Drain the carrots.

2. 2

   Melt butter, stir in curry and sweat for about 1 minute. Add cream and bring to the boil. Add the carrots to the curry cream and remove from the heat. Mix coconut flakes and coriander. Beat the eggs. Season cutlets with salt and pepper, then turn in flour, egg and coconut. Heat oil in a frying pan and fry the escalopes in 1-2 portions on both sides for about 5 minutes, turning. Wash and clean spring onions and cut them into pieces. Bring carrots to the boil, add spring onions and season with salt and pepper.

3. 3

   Season cutlets with salt and pepper, then turn in flour, egg and coconut. Heat oil in a frying pan and fry the escalopes in 1-2 portions on both sides for about 5 minutes, turning. Wash and clean spring onions and cut them into pieces. Bring carrots to the boil, add spring onions and season with salt and pepper. Let simmer for 1-2 minutes. Garnish cutlets with coriander and coconut chips and serve with the carrot curry

Nutrition Facts

KCAL
620 kcal

CARBS
15 g

FATS
43 g

PROTEINS
43 g