Crispy Chicken Schnitzel with Curry Sauce

Summary

Ingredients

For the schnitzel:

• 4 chicken breasts
• Sea salt and pepper, black
• Flour for flouring
• 2 egg (s)
• Panko
• Sunflower oil for frying

For the sauce: (curry sauce)

• 2 tablespoon sunflower oil
• 1 large onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger, the size a walnut
• 1 chilli pepper (s)
• 1 tablespoon, heaped flour
• 3 teaspoons curry powder, mild
• 1 teaspoon garam masala
• 1 tablespoon rice vinegar, alternatively apple cider vinegar
• 3 tablespoon soy sauce
• 2 tablespoon honey
• 1 large carrot
• 1 red pepper (s)
• 1 apple
• 150 ml apple juice
• 400 ml chicken broth
• 1 teaspoon, heaped cornstarch

For the side dish:

• 4 port. Jasmine rice, cooked

Print Recipe Pin Recipe

Instructions

1. For the curry sauce, finely dice the onion, finely chop the garlic and ginger and cut the chilli pepper into thin rings. Cut the carrot, bell pepper and apple into small cubes.
2. Heat two tablespoons of sunflower oil in a saucepan and sauté the onion until translucent. Add a heaped tablespoon of flour and stir-fry for about 4 minutes over medium heat. Add garlic, ginger, chilli, curry powder and garam masala and fry briefly. Deglaze with the rice vinegar and soy sauce. Then add the honey, the diced carrot, the bell pepper, the apple, the apple juice and the chicken stock. Cook everything for 15 to 20 minutes over medium heat. Finally, add the cornstarch dissolved in cold water to bind the curry sauce and briefly bring to the boil. Season to taste with salt and pepper.
3. Halve the chicken breast horizontally with a sharp knife and season with salt and pepper. Build a breading line with one plate each of flour, the whisked eggs and the panko. Turn the chicken schnitzel on both sides first in the flour, then in the egg and finally in the panko and knock off.
4. Heat plenty of sunflower oil in a pan and fry the schnitzel one after the other over medium to high heat until golden brown on both sides. Place the finished schnitzel on kitchen paper to drain and then put in the oven preheated to 80 ° C top / bottom heat to keep it warm.
5. Cut the schnitzel diagonally into strips about one centimeter wide. Serve with the curry sauce and cooked jasmine rice.