Schnitzel with Coconut Sauce and Mango Filling

Ingredients

• 1 small ripe mango
• 2 Spring Onions
• 5 g fresh ginger
• 1 tbsp Lemon Juice
• 3 tbsp mango chutney (jar)
• 600 g pork schnitzels (4 pieces)
• Salt
• ground pepper
• 3 tbsp breadcrumbs
• chili flakes (optional)
• 4 tbsp shredded coconut
• 2 tbsp flour
• 2 Eggs
• butter for frying

Instructions

1. 1.

   Peel the mango, cut the flesh from the pit and dice finely. Wash the spring onions, dry them and slice into thin strips. Peel the ginger and finely chop it. Mix the mango pieces with the spring onions, ginger, lemon juice and mango chutney.

2. 2.

   Wash the pork schnitzels, pat them dry, flatten evenly by pounding, and season with salt and pepper. Spread the filling on one half of each schnitzel, leaving a border free. Fold the other half over and secure the edges with toothpicks.

3. 3.

   Combine the breadcrumbs with shredded coconut and a pinch of chili flakes and place on a plate. Dredge the schnitzels in flour, then dip in eggs, and finally coat with the breadcrumb-coconut mixture.

4. 4.

   Heat butter in a non-stick pan and fry the schnitzels for 3-4 minutes per side until golden brown.