Crispy fillets in almond coating with bean salad

Name: Crispy fillets in almond coating with bean salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g green beans; 7-10 Tbsp Salt; 2 (75 g each) red onions; 100 g Currants; 4 (175 g each) Chicken filets; 2 Eggs (size M); 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS flaked almonds; 3 TABLESPOONS Flour; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g green beans
7-10 Tbsp Salt
2 (75 g each) red onions
100 g Currants
4 (175 g each) Chicken filets
2 Eggs (size M)
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS flaked almonds
3 TABLESPOONS Flour
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Clean and wash the beans and cook them in boiling salted water for 12-15 minutes until firm to the bite. In the meantime peel onions and cut them crosswise into strips. Wash the currants and pluck them from the panicles.
2
Wash the meat and dab dry, cut in three crosswise and tap a little flatter. Whisk the eggs. Mix breadcrumbs and almonds. Put flour, breadcrumbs and egg in 1 deep plate each. Season meat with salt and pepper and turn it in flour, egg and breadcrumbs.
3
Heat 2 tablespoons of oil in a coated pan. Fry the meat in it in portions on each side for about 3 minutes until golden brown. Drain the beans and rinse in cold water. Put onions and beans in a bowl, add vinegar and 4 tablespoons of oil, mix and season with salt, pepper and a little sugar.
4
Finally fold in the currants. Arrange meat and bean salad on plates.