Chicken schnitzel with curry banana sauce

Ingredients for 4 servings:

• 4 chicken schnitzels (approx. 125 g each)
• Salt
• pepper
• 1 egg(s)
• 2 tbsp flour
• 80 g desiccated coconut
• 3 tbsp oil
• 200 g rice, long grain
• 1 bunch of spring onions
• 1 can pineapple, in rings (236 ml)
• 2 packs of instant curry sauce (for 1/4 l of liquid each)
• 1 banana(s), ripe
• 1 tsp lime juice, to taste
• Parsley, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the schnitzel and pat dry. Season with salt and pepper. Beat the egg. Coat the meat first in flour, then in the egg and desiccated coconut. Heat 2 tablespoons of oil in a non-stick pan. Fry the chicken schnitzel over medium heat for 12-15 minutes, turning occasionally. Cook the rice in boiling salted water for about 20 minutes and drain. Trim, wash, and slice the spring onions. Pour the pineapple into a sieve, collecting the juice. Cut the pineapple rings into pieces. Heat the remaining oil in a saucepan. Briefly sauté the spring onions and pineapple. Deglaze with 400 ml of water and bring to a boil. Stir in the sauce powder and cook for 1 minute. Pour in the pineapple juice. Peel 1 ripe banana, mash it with a fork, and whisk it into the curry sauce. If you like, you can also briefly stir it through the sauce with a hand blender to make it a little smoother. Season with lime juice. Serve the chicken schnitzel, rice, and curry sauce on plates. Garnish with parsley.