Filter
Reset
Sort ByRelevance
Lisa Cornwell Weiss
Chicken crisps with potatoes and beans
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Dab the chicken fillet dry with kitchen paper.
-
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.
-
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.
-
First take the chicken through the flour, then through the egg and then through the peanuts. Press a little.
-
Cook the green beans with salt for 8-10 minutes.
-
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.
-
Serve with the green beans.
-
25 minLunchchicken breast, chicken broth from tablet, chicken bouillon, orange, rice, fresh chives, dried chives, white almonds, cashew nut, orange juice, sunflower oil, honey, medium sherry,spanish rice salad with chicken and orange
-
10 minMain dishbacon, tomato ketchup, balsamic vinegar, Brown sugar, chilli pepper flakes, orange,sticky bacon patties american style
-
13 minMain dishfrozen raw peeled pink shrimps, wok paste Vietnamese summer rolls, rice noodles, baby cream lettuce, fresh basil, salted peanuts, peanut oil, Japanese wok vegetable,Vietnamese noodle salad with marinated shrimps
-
30 minMain dishpork tenderloin, onion, garlic, oil, butter, mustard, fresh tarragon, dried tarragon, dry white wine, Apple juice, creme fraiche,pork tenderloins in mustard sauce
Nutrition
680Calories
Sodium0% DV0g
Fat54% DV35g
Protein96% DV48g
Carbs13% DV38g
Fiber0% DV0g
Loved it