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Brino the Rhino
Chicken fingers with nut crust
Crispy chicken fingers with nut crust of almond.
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Ingredients
Directions
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Cut the crusts from the bread. Roast the bread lightly brown and grind in the food processor.
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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.
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Split the eggs. Beat the protein in another deep plate. The egg yolks are not used.
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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.
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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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Nutrition
545Calories
Sodium26% DV635mg
Fat60% DV39g
Protein66% DV33g
Carbs5% DV16g
Fiber8% DV2g
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