Apricot Curry Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s), a 150 g
- some salt and pepper
- 40 grams flour
- 2 tablespoon sunflower oil
- 2 leeks
- 1 can apricot (s), halves, drained weight 480 g
- 250 ml whipped cream
- 125 g sour cream
- 2 tablespoon curry powder
- 100 ml apricot juice, from the can
- 125 ml vegetable stock
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °.
- Rinse the chicken breast fillets under running water and then pat dry. Sprinkle with salt and pepper and turn in 20 g of flour. Heat the oil in a large pan and fry the fillets on both sides. Remove and place in a flat roasting pan or casserole dish.
- Clean the leek, cut in half lengthways, wash, drain and cut into strips. Heat salt water in a suitable saucepan, add strips of leek, bring to the boil briefly and drain in a sieve.
- Drain the apricot halves in a colander and collect the juice. Measure out 100 ml apricot juice. Halve the apricot halves again and distribute with the leek strips on the chicken breast fillets.
- Mix the cream, sour cream, curry, salt and pepper in a saucepan and bring to the boil. Mix the remaining flour with the apricot juice and add while stirring. Pour in the stock and bring to the boil again while stirring.
- Pour the sauce over the chicken breast fillets. Bake in the preheated oven on the middle rack for about 40 minutes. Sprinkle with grated cheese halfway through the cooking time.
- Rice is best served as a side dish.
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