Breaded chicken schnitzels with poached egg

Cut the slices of white bread into pieces. Grind the bread with almonds and curry powder into a fine crumble and transfer this to a deep plate. Place the tipping fillets one by one between two sheets of plastic foil and beat them with the rolling pin into flat cutlets. Rub the schnitzels with salt and freshly ground pepper and let them lie down for a while.

Beat an egg in a deep plate. First take the chicken schnapps through the egg one by one and then roll them through the bread crumbs. Make sure they are well covered with a layer of crumb and press it well.

Heat the butter in a large frying pan and fry the chicken chops on medium-high heat for 12-15 minutes until golden brown and done. Turn them occasionally with a spatula. Cut the parsley leaves from the twigs and mix them in a bowl with vinegar, olive oil and a pinch of salt.

In the meantime, cook in a pan with plenty of boiling water with a little salt, the snow peas in 4 minutes. Bring a large layer of water with a little salt to a boil in a frying pan. Break 4 eggs one by one in a cup and let them slide into the water. Poach the eggs 3-4 minutes until the protein is solidified, but the yellow is still liquid.

Rinse the snow peas under cold water and let them drain. Divide the snow peas over the plates. Put the chicken schnitzels on it. Divide parsley salad in the middle of the schnitzel and add a poached egg.