Coconut chicken with farmer's salad

For 5 people
  • 750 g Chicken fillet
  • 1 egg
  • 2 EL Milk
  • 4 EL breadcrumbs
  • 4 EL desiccated coconut
  • Salt
  • pepper
  • 6 EL Oil
  • 1 jar (s) (446 ml; weight 260 g) sliced ​​pineapple
  • 1 Bund Parsley
  • 3 (à 250 g) mug of farmer's salad
  • some sheets lettuce and parsley to garnish
25 minutes
light
1.
Rinse chicken fillet with cold water and pat dry. Cut the meat into cubes. Whisk the egg and milk together. Mix the breadcrumbs, desiccated coconut, salt and pepper. Turn the chicken cubes first in the beaten egg, then in the coconut sands and fry in portions in hot oil for 3-5 minutes until crispy. Drain the pineapple and cut into cubes. Wash, pat dry and chop parsley. Mix both in the farmer's salad. Serve the salad with the chicken cubes. Garnish with lettuce leaves and parsley
2.
Per serving (for 6 people) approx. 1760 kJ / 420 kcal. E 32 g / F 22 g / KH 21 g

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