Summary

Ingredients

• 200 g chicken fillet (s)
• 250 g yourt (3.8% fat)
• 4 stalks parsley, smooth
• 60 g cashew nuts
• 1 egg white
• 0.5 ½ head iceberg lettuce (200 g)
• 1 tablespoon rapeseed oil
• salt and pepper
• Cayenne pepper
• 1 pinch cinnamon powder

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Instructions

1. Wash the parsley and shake dry. Roughly chop and mix with the yogurt. Season with salt and cayenne pepper.
2. 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.
3. 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.
4. 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.