Schnitzel with coconut breading, curried rice and chutney
easy
45 mins
45 mins
Ingredients
- 200 g Onions
- 1 can(s) (446 ml) Pineapple Rings
- 1 can(s) (425 ml) Peach halves
- 1 red chilli pepper
- 3-4 Tbsp Oil
- 100 g demerara sugar
- 100 ml White wine vinegar
- 1 TEASPOON Mustard seeds
- 7-10 Tbsp Salt
- 125 g Basmati Rice
- 8 Pork cutlet (approx. 75 g each)
- 7-10 Tbsp Pepper
- 50 g Flour
- 1 egg (size M)
- 75 g Coconut shavings
- 50 g Cashew nuts
- 2 TABLESPOONS Butter or margarine
- 2 TEASPOONS Curry Powder
- 7-10 Tbsp Juice and grated peel of 1 lime
- 7-10 Tbsp Lime wedge and coriander
Directions
- 1
Onions peel, halve and in narrow strips cut. Drain pineapple and peaches and cut into large pieces. Clean, wash and cut the chillies into rings. Heat 1 tablespoon of oil in a saucepan, fry the onions and chilli rings in it.
- 2
Add fruit, sugar, vinegar and mustard seeds and cook over medium heat for about 30 minutes, stirring occasionally. In the meantime boil 500 ml water. Add rice and salt and let it swell on low heat for 12-14 minutes.
- 3
Wash the schnitzel, dab dry and season with salt and pepper. Whisk the egg. Turn escalopes one after the other in flour, egg and grated coconut. Fry in 2-3 tablespoons of hot oil over medium heat for about 8 minutes.
- 4
Drain the rice if necessary. Roughly chop the cashew nuts. Heat fat in a pan, dust seeds with curry powder and brown for 3-4 minutes. Add rice and mix well. Stir lime zest into the chutney.
- 5
Season to taste with lime juice. Arrange schnitzel, chutney and cashew rice on plates. Serve garnished with lime and coriander.
Nutrition Facts
840 kcal
90 g
34 g
44 g
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