Coconut Schnitzel with Mango Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 mango (s)
- 2 tablespoon butter
- 2 tablespoon curry powder
- 6 tablespoon flour
- 100 ml vegetable stock
- 250 ml coconut milk
- orange juice
- salt and pepper
- sugar
- 4 turkey schnitzel
- 2 egg (s)
- 50 g breadcrumbs
- 50 g desiccated coconut
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- For the sauce, peel the mango and cut from the core. Cut one half into cubes and the other into thin strips. Heat the butter in a saucepan, add the curry and 1-2 tablespoons flour and sweat. Deglaze with the vegetable stock, orange juice and coconut milk and add the mango cubes. Bring to the boil and season with salt, pepper and sugar. Let the sauce steep over a low flame, stirring occasionally.
- Beat the turkey schnitzel flat. Whisk the eggs in a plate. Put a few tablespoons of flour in a plate. Mix the breadcrumbs and desiccated coconut and place on a plate. Turn the schnitzel first in flour, then in the egg and finally in the breading and fry in a pan until golden brown on both sides.
- The mango strips are served as a side dish on the plate.
- Rice goes well with this.
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