Brino the Rhino
Chicken fingers with nut crust
Crispy chicken fingers with nut crust of almond.
Cut the crusts from the bread. Roast the bread lightly brown and grind in the food processor.
Spoon the bread crumble into a deep plate. Grind the almonds, paprika, sea salt and pepper in the food processor. Mix through the bread crumbs.
Split the eggs. Beat the protein in another deep plate. The egg yolks are not used.
Cut the chicken fillet into strips of 2 cm wide and sprinkle with salt and pepper. First pass the bars through the protein and then through the nut chamber.
Heat the oil in a frying pan and fry the chicken fingers over medium heat in 10 min. Until golden brown and done.
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