Coconut schnitzel

Ingredients for 4 servings:

• 2 tbsp mango chutney
• 2 tsp curry powder
• 150 g yogurt (cream yogurt)
• Salt and pepper, freshly ground
• 250 g chips (coconut, alternatively coconut flakes)
• ½ pineapple, fresh, (approx. 400g)
• 8 small turkey schnitzels (approx. 80-100g each)
• Cayenne pepper
• 3 tbsp flour
• 1 egg(s) (size M)
• Clarified butter, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coconut turkey schnitzel with dip

For the dip, mix the mango chutney with the curry and yogurt, season with salt and pepper. Crush the coconut chips with a rolling pin. Halve the pineapple and scoop out the flesh. Remove the core, finely dice the flesh, and mix with the coconut chips. Pat the schnitzel dry and season with salt and a little cayenne pepper. Coat in flour and dip in the beaten egg. Coat with the coconut mixture. Heat clarified butter in a pan. Fry the schnitzel over medium heat until cooked through. Serve with the curry dip. This goes best with rice.