Hawaiian chicken casserole

Ingredients for 4 servings:

• 1 can of pineapple slices (446 ml)
• 4 portions of chicken fillet(s) 150g each
• salt and pepper
• 2 m.-sized eggs
• 2 tbsp flour
• 6 tbsp breadcrumbs
• 4 tbsp oil
• 1 bottle of chili sauce (180ml)
• 100 ml whipped cream
• ½ bunch basil
• 100 g cheese (grated Gouda)
• Basil for garnishing
• curry powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Drain the pineapple slices. Wash the chicken fillets, pat dry, and season with salt, pepper, and curry powder. Coat the chicken fillets first in flour, then in beaten eggs, and finally in breadcrumbs. Heat the oil in a pan and fry the meat for about 3 minutes on each side. Remove and drain on kitchen paper. Mix the chili sauce and cream. Cut the basil into strips and stir into the sauce. Place the schnitzel and pineapple slices in a baking dish. Pour the sauce into the gaps. Sprinkle with cheese. Bake in a preheated oven (electric oven: 200°C/fan: 175°C) for about 15 minutes. Remove and serve immediately.