Chicken Nuggets with Melon Chili Sauce

Ingredients

• 600 g chicken breast fillet (ready to use, skinless)
• Salt
• pepper (ground)
• 0.5 lemon (juice)
• 8 tbsp flour
• 2 Eggs
• 150 g breadcrumbs (more if needed)
• 4 tbsp clarified butter
• 0.5 honeydew melon
• 1 small onion
• 1 red peppercorn
• 1 green peppercorn
• 2 stalks coriander
• Salt
• pepper (ground)
• 50 ml lemon juice
• liquid honey (as needed)

Instructions

1. 1.

   Wash the meat, pat dry and cut diagonally into thin slices.

2. 2.

   Season with salt, pepper and drizzle with lemon juice. Dredge in flour, dip through beaten eggs, then coat lightly with breadcrumbs.

3. 3.

   Pan‑fry in not-too-hot clarified butter in portions until golden brown on both sides (about 2 minutes per side), remove and drain on kitchen paper. Keep warm in an oven at 80 °C.

4. 4.

   For the melon salsa cut the melon in half, deseed, peel and dice the flesh. Peel and finely chop the onion. Wash, trim, deseed and finely chop the chili pepper. Also wash the peppercorns and slice into rings. Rinse the coriander, pluck leaves from stems and finely chop. Mix melon, chili, onion, peppercorns and coriander; season with lemon juice, salt, pepper and honey to taste. Arrange the chicken sticks on a plate and top with the salsa.