John Myers
Ingredients for 4 servings:
- 4 chicken breasts (300 g each)
- salt and pepper
- 50 g ground almonds
- 50 g white bread, fresh, without crust, crumbled
- Flour for turning
- 2 eggs
- 3 cubes of palm fat (75 g)
- 4 slice(s) pineapple from the can
- some curry powder
- n. B. Lemon balm
- e.g. tomato(s)
- n. B. chicory
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
with delicious almond and cheese breading
Rinse the chicken breast fillets in cold water and pat dry with kitchen paper. Season with salt and pepper. Mix the almonds, Emmental cheese, and white breadcrumbs. Coat the breast fillets one after the other in the flour, beaten eggs, and almond-cheese mixture. Carefully press the breading onto the surface. Heat a little palm oil in a pan. Fry the chicken cutlets over moderate heat for about 7 minutes per side. Arrange on a platter and keep warm, covered with aluminum foil. Fry drained, halved pineapple slices with the remaining palm oil in the pan until golden brown. Lightly dust with curry powder. Serve with the chicken cutlets. Serve with parsley rice or baguette. If you like, garnish with lemon balm leaves, tomatoes, and chicory. A delicious and quick recipe, in my opinion, that will leave you wanting more.
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