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Coconut Chicken with Mango Salad
(0 votes)
Difficulty:
easy
Preparation:
50 min.
Preparation
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Ingredients
for
4
- For the mango salad
- 2 ripe Mangoes
- 4 scallions
- 1 red chili pepper
- 2 Tbsps Lime juice
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- sugar
- 1 handful Lettuce
- For the chicken
- 600 grams Chicken breasts
- salt
- white peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 70 grams breadcrumbs
- 70 grams Coconut flakes
- clarified butter
- 4 slices Star fruit
- Nasturtium (for garnish)
- Nasturtium leaf (for garnish)
Preparation steps
1.
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.
2.
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.
3.
Transfer to plates, next to the salad.
Serve garnished with a slice of star fruit and nasturtium leaves and blossoms.
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