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Ingredients
for
4
Macadamia-Crusted Schnitzel with Coconut Vegetables
45 min.
Time:
859
calories
Calories:
Health Score:
85 / 100
Ingredientsfor
- Ingredients
- 1 small Leek
- 2 carrots
- 2 yellow Bell pepper
- 1 onion
- 1 centimeter fresh ginger
- 1 tsp butter
- salt
- peppers (to taste)
- 200 milliliters unsweetened Coconut milk
- 100 grams slivered almonds
- 100 grams unsalted Macadamia Nuts (toasted)
- 4 Chicken breasts (each about 140 g)
- Pastry flour (for coating)
- 1 egg
- 4 Tbsps clarified butter
Preparation
1.
Chop the macadamia nuts. Rinse the vegetables and cut into thin julienne strips. Peel the ginger and grate finely.
2.
Heat the butter in saucepan and sauté the vegetables in coconut milk and simmer until tender, about 7-10 minutes.
3.
Cut the chicken breasts into slices, pound to make them slightly larger, season lightly with pepper and sprinkle with flour. Whisk the egg whisk and dredge the chicken in it. Mix the nuts together and dip the chicken in it, press to coat and cook in hot ghee 3-5 minutes on each side. Arrange the vegetables and chicken on warmed plates and serve hot.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |