Coconut Chicken Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 1 egg (s), devious
- some flour, for breading
- 100 g desiccated coconut, for breadin
- 300 g rice (frarant rice, basmati or jasmine)
- Oil, for frying
- 1 can pineapple in rings, drain and collect juice
- 1 bunch spring onion (s), cut into small rings
- 165 ml cream
- 165 ml coconut milk
- 165 ml vegetable stock
- Curry powder, amount to taste
- salt and pepper
- some lime juice or lemon juice
- turmeric
- possibly coriander green
Print Recipe
Pin Recipe Instructions
- Cook the rice, preferably with the spring rice method, because this is where fragrant rice loses its full aroma.
- In the meantime, pat the chicken fillets dry, season and bread them, first in the flour, then in the beaten egg and finally in the desiccated coconut. Fry in a pan with hot oil over medium heat for approx. 12-15 minutes.
- Fry the sliced spring onions in oil in another pan, fry the pineapple pieces briefly, season well with salt, pepper, curry and turmeric and pour the mixed liquid over them. Simmer for a few minutes, season with a little pineapple juice and lime juice and, if necessary, season again with the other spices.
- Arrange the rice and fried chicken fillets on a plate and partially baste with the sauce. If necessary, sprinkle with some chopped coriander greens!
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