Coconut schnitzel with roasted fruits
easy
45 mins
45 mins
Ingredients
- 1 can(s) (236 ml) Sliced pineapple
- 1 can(s) (425 ml) Apricots
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 Chicken filets (à approx. 175 g)
- 2-3 TABLESPOONS Flour
- 75 g Coconut flake
- 4-5 Tbsp Oil
- 1-2 small spring onions
- 2 Baby bananas or 1 normal
- 2-3 TEASPOONS Curry
- 75-100 g Whipped cream
- 1 TEASPOON Chicken broth
- 3-4 Tbsp sauce thickener
- 7-10 Tbsp Mint
Directions
- 1
Drain the canned fruit and collect the juice. Measure out a total of 150 ml juice (use the rest for other purposes)
- 2
Whisk eggs, salt and pepper. Wash the meat and dab dry. Cut through 1 x horizontally with a sharp knife. Turn first in the flour, then in the egg and finally in the coconut flakes. Press on. Heat 2-3 tablespoons of oil in a large coated pan. Fry the meat for 5-6 minutes on each side.
- 3
Clean and wash spring onions and cut into fine rings. Peel bananas and cut them in half lengthwise. Heat 2 tablespoons of oil in a second coated pan. Fry all fruits in it in portions, turning occasionally until golden brown. Keep warm
- 4
Sauté 4 spring onions in the frying fat. Sprinkle with curry and sauté briefly. Stir in fruit juice, 1/4 l water, cream and stock. Bring to the boil, thicken with sauce thickener and season to taste. Arrange everything and garnish with mint. Serve with butter rice and possibly Cumberland sauce.
- 5
Drink: mineral water
Nutrition Facts
610 kcal
42 g
32 g
33 g
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