Chicken Breast with Cornflake Coating

Ingredients

• 1 Shallot
• 200 g yellow tomatoes
• 100 g pineapple flesh
• 150 g canned corn kernels
• 1 tbsp Olive Oil
• a pinch turmeric
• a pinch curry powder
• 100 ml Orange Juice
• Salt
• a splash lemon juice
• 2 tsp Honey
• 560 g chicken breast fillets (4 pieces of 140 g each)
• Pepper
• 4 tbsp whole wheat flour
• 2 Eggs
• 60 g cornflakes
• 2 tbsp Rapeseed oil
• 0.5 head lettuce

Instructions

1. 1.

   For the ketchup, peel and finely dice the shallot. Wash the tomatoes, remove stems and roughly cube them. Cut the pineapple into pieces. Drain the corn in a sieve.

2. 2.

   Heat olive oil in a pan and sauté the shallot cubes until translucent. Add turmeric, curry powder, and pineapple. Pour in orange juice, add well-drained corn and tomatoes, then simmer gently for 15 minutes with occasional stirring. Blend until smooth. If the sauce is too thin, reduce further; if too thick, add a splash more orange juice. Season with salt, lemon juice, and honey, then let cool.

3. 3.

   Wash the chicken breasts, pat dry, and slice them diagonally into 1 cm thick pieces. Season with salt and pepper, then coat in flour. Beat the eggs in one bowl and place the cornflakes in another. Dip each chicken piece first in egg, then roll in cornflakes, pressing gently to adhere.

4. 4.

   Heat rapeseed oil in a pan and fry the coated chicken breasts for about 2 minutes on each side until golden brown. Drain on paper towels. Clean, wash, and dry the lettuce leaves. Serve the nuggets garnished with lettuce and accompanied by pineapple ketchup.