Mango-mozzarella-tomato salad with curry chicken schnitzel

Ingredients for 2 servings:

• 1 mango(s)
• 2 tomatoes
• 125g mozzarella
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, dark
• some salt and pepper
• 3 sprigs basil
• 2 chicken schnitzels
• vegetable oil
• 1 tsp curry powder
• ½ tsp chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the salad, remove the stone from the mango and cut the flesh into thin slices. Remove the stems from the tomatoes and cut into thin slices. Drain the mozzarella and also cut into thin slices. Pick the leaves from the basil and cut them into fine strips. Layer the tomatoes, mozzarella and mango alternately on top of each other and sprinkle with basil. Mix a vinaigrette from olive oil, balsamic vinegar, pepper and salt and drizzle over the salad. Pat the chicken schnitzels dry and season with curry powder and chili flakes. Heat vegetable oil in a pan and fry the schnitzels until very hot, then reduce the heat to low until just cooked through. Serve the schnitzels with the salad and garnish with some basil.