Tortilla chip cutlet with aubergine tower
very easy
45 mins
45 mins
Ingredients
- 1 Avocado
- 1 small chili pepper
- 1/2 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Greek yogurt
- 1 (approx. 350 g) Aubergine
- 2 Tomatoes (about 100 g each)
- 2 TABLESPOONS Olive oil
- 150 g Tortilla Chips
- 4 TABLESPOONS Flour
- 2 Eggs (size M)
- 4 Chicken filets (approx. 200 g each)
- 4 TABLESPOONS Oil
- 7-10 Tbsp Coriander
- 7-10 Tbsp Oil
- 7-10 Tbsp Freezer bag
Directions
- 1
Halve the avocado, remove the core and peel the flesh. Wash and halve the chilli and remove the seeds. Peel garlic. Finely mash avocado, garlic and chilli. Mix yoghurt with avocado puree, season to taste with salt and pepper.
- 2
Wash the aubergine and tomatoes, grate dry and cut into slices. Spread aubergine slices on a baking tray coated with oil, drizzle with olive oil, season with salt and pepper. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
- 3
manufacturer) cook for about 15 minutes.
- 4
Crumble chips in a freezer bag. Put flour in a deep dish. Whisk eggs. Wash meat, dab dry, season with salt and pepper. Turn meat first in flour, then in egg and finally in chip crumbs.
- 5
Heat 4 tablespoons of oil in a frying pan. Fry the meat in it over medium heat for 6-7 minutes on each side. Remove the aubergines from the oven and allow to cool slightly.
- 6
Stack the avocado and tomato slices to form approx. 8 turrets, with approx. 1 tbsp. avocado yoghurt in between each. Arrange chicken fillet and avocado turrets on plates, garnish with coriander leaves. Add the rest of the avocado yoghurt.
- 7
It goes well with baguette bread.
Nutrition Facts
760 kcal
33 g
44 g
57 g
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