Whisk egg and buttermilk in a bowl, season with salt and pepper. Dab meat dry, cut into slices of about 1 cm and place between foil, flatten meat with a small saucepan.
Place the meat in the buttermilk mixture and marinate for about 10 minutes.
Meanwhile peel the mangos, cut the flesh from the stone and dice roughly. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onions in it until transparent. Sprinkle with 2 tbsp. curry and fry briefly.
Add the mango and bring to the boil once. Season vigorously with lime zest and juice, salt and pepper. Take out 1-2 tbsp. mango mixture, puree the rest finely with a hand blender. Wash the chives, shake dry and cut into small rolls.
Stir the chives and mango cubes into the curry mango sauce.
Finely chop the rice cakes in the universal chopper. Take the meat pieces out of the marinade, drain and turn in the crumbs. Press the breadcrumbs firmly. Heat 6 tablespoons of oil in a large pan.
Fry the escalopes for 2-3 minutes on each side until golden brown. Drain on kitchen paper and serve with the mango dip.