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Lisa Cornwell Weiss
Chicken crisps with potatoes and beans
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Ingredients
Directions
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Dab the chicken fillet dry with kitchen paper.
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Mix in a deep plate the flour with the curry powder and salt and pepper. In another deep plate, beat the eggs with 1 tablespoon of water.
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Put the peanuts in a plastic bag and crush them by pressing with a rolling pin, bottle or bottom of a frying pan. Place the chopped nuts on a third deep plate.
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First take the chicken through the flour, then through the egg and then through the peanuts. Press a little.
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Cook the green beans with salt for 8-10 minutes.
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Heat a dash of baking product in two frying pans. Bake the potatoes in one pan and in the other pan the chicken crisps are golden brown and cooked for 5-7 minutes.
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Serve with the green beans.
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Nutrition
680Calories
Sodium0% DV0g
Fat54% DV35g
Protein96% DV48g
Carbs13% DV38g
Fiber0% DV0g
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