Coconut Schnitzel with Mango Salad

Ingredients

• 2 ripe mangos
• 4 Spring Onions
• 1 red chili pepper
• 2 tbsp Lime juice
• 3 tbsp olive oil
• Salt
• black pepper (freshly ground)
• sugar
• a handful of leafy salad
• 600 g Chicken breast fillets
• Salt
• white pepper
• 2 tbsp flour
• 2 Eggs
• 70 g breadcrumbs
• 70 g Coconut flakes
• butterclarified butter
• 4 starfruit slices
• caper flower for garnish
• caper leaf for garnish

Instructions

1. 1.

   For the mango salad, peel the mangos, cut the flesh from the pit and slice into thin rounds or strips. Rinse the spring onions, trim and slice into fine rings. Wash the chili, deseed and slice into fine rings or finely chop. Mix with the spring onions, lime juice and olive oil, seasoning with salt, pepper and a pinch of sugar. Clean, rinse and dry the salad leaves. Arrange the mango strips fan‑like on plates, add some salad, and drizzle with dressing.

2. 2.

   Rinse the chicken breast, pat dry and cut into 1 cm thick diagonal slices. Lightly pound flat, season with salt and pepper. Beat the eggs in a shallow dish. Mix breadcrumbs with coconut flakes. Dredge each schnitzel in flour, then dip in beaten egg, and coat with the breadcrumb‑coconut mixture, pressing the coating on well. Fry the schnitzels in hot oil for about 2–3 minutes per side until golden brown.

3. 3.

   Arrange the schnitzels beside the salad. Garnish with a slice of starfruit and caper flowers or leaves before serving.