Chicken Nuggets with Yogurt Sauce

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the parsley and shake dry. Roughly chop and mix with the yogurt. Season with salt and cayenne pepper.
Rinse the chicken fillets with cold water, pat dry with kitchen paper and cut into cubes. Season with salt, pepper and cinnamon. Chop the cashew nuts. Whisk the egg whites in a deep plate. Pull the chicken cubes through the egg mixture and turn them in the cashews.
Heat the oil in a coated pan. Fry the chicken over medium heat, if necessary in two portions, until golden brown all around, turning each time carefully.
Wash and clean the iceberg lettuce and cut into strips. Line a plate with it. Drizzle with a little yogurt sauce. Arrange the chicken nuggets on top and serve with the remaining sauce.

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