Summary

Ingredients

• 2 turkey schnitzel
• 4 tablespoon flour
• 1 egg (s)
• 100 g desiccated coconut
• 0.5 ½ pineapple, fresh
• 10 cl rum, Cuban
• 2 teaspoons honey
• 200 g cream
• 400 ml coconut milk
• 2 tablespoon curry powder
• 0.5 teaspoon ½ curry paste, yellow
• 10 leaves peppermint
• butter
• salt and pepper

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Instructions

1. Season the turkey schnitzel with salt and pepper, turn in flour, then pull through the egg and finally roll in the desiccated coconut. Put butter in the heated pan and fry the schnitzel for 1 ½ minutes on each side. Then finish cooking in the oven at 150 ° C for 15 minutes.
2. Cut the pineapple into 1 cm pieces. Sweat the pineapple pieces in a pan and flambé with the rum after 3 minutes. Add the honey. When it has dissolved, deglaze with cream and coconut milk, season with curry and the curry paste and reduce to 2/3. Finally add the peppermint cut into fine strips.
3. Rice goes best with it.
4. Tip:
5. When buying a pineapple, you should be able to pull out the inner leaves easily and the stalk should smell like pineapple.