Coconut Chicken with Mango Salad
- For the mango salad
- 2 ripe Mangoes
- 4 scallions
- 1 red chili pepper
- 2 Tbsps Lime juice
- 3 Tbsps olive oil
- freshly ground peppers
- 1 handful Lettuce
For the mango salad, peel the mango, remove the flesh from the core and cut into thin slices or columns.
For the dressing, rinse and trim the scallions and cut into thin rings. Rinse the chile pepper, remove the seeds and cut into thin rings. Mix both with the lime juice and the oil and season with salt, pepper and a pinch of sugar.
Rinse and trim the lettuce and shake dry.
Arrange the mango slices on plates in a fan shape alongside the lettuce. Drizzle with the dressing.
For the chicken, rinse the chicken breasts, pat dry and cut into 1 cm thick slices (approximately 1/2 inch). Flatten the meat slightly and season with salt and pepper.
Break the eggs into a deep bowl and whisk well. Mix the breadcrumbs with the flaked coconut in another bowl.
Coat the meat in flour, dip into the whisked egg and then turn in the breadcrumbs. Press the crumbs firmly.
Fry the chicken in some oil for 2-3 minutes on each side until golden brown.
Transfer to plates, next to the salad.
Serve garnished with a slice of star fruit and nasturtium leaves and blossoms.