Coconut chicken with farmer's salad
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
5
- 750 g Chicken filet
- 1 Egg
- 2 TABLESPOONS Milk
- 4 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS Coconut flake
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Oil
- 1 jar(s) (446 ml; draw-off weight 260 g) Pineapple in slices
- 1 collar Parsley
- 3 (250 g each) mug of farmer's salad
- several sheets lettuce and parsley to garnish
Directions
- 1
Rinse chicken filet cold and pat dry. Cut meat into cubes. Whisk egg and milk. Mix breadcrumbs, grated coconut, salt and pepper. Turn the chicken cubes first in the whisked egg, then in the coconut pancake and fry in portions in hot oil for 3-5 minutes until crispy.
- 2
Drain pineapple and cut into cubes. Wash parsley, dab dry and chop. Mix both into the farmer's salad. Serve the salad with the chicken cubes. Garnish with salad leaves and parsley
- 3
Per portion (with 6 people) approx. 1760 kJ/ 420 kcal. E 32 g/ F 22 g/ KH 21 g
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