Crispy chicken schnitzel with vegetable melon and spicy peanut sauce

Name: crispy chicken schnitzel with vegetable melon and spicy peanut sauce
Total time: 25 min
Yield: 4
Ingredients: 1 winter carrot; 500 gram green bean; 250 gram Mihoen; 5 tablespoon sunflower oil; 4 crispy free range chicken chops; 450 ml sat? sauce; 8 tablespoon peanut; 3 toes garlic; 2 teaspoon sambal; 5 tablespoon coconut grater; 2 tablespoon lemon juice; 2 tablespoon ketjapmarinade; 1 tablespoon Brown sugar; 3 liter water

Ingredients

Directions

Cut the green beans in half.
Bring the water to a boil in a large frying pan with some salt.
In the meantime, cut the carrot into strips that are the same size as the halved green beans.
Cook these vegetables in the water for about 11 to 13 minutes until they are just not al dente.
Turn off the heat and add the ammunition.
Let it soak for 20 seconds, then drain mihoen and vegetables into a colander and rinse with cold water.
Fry the cutlets as indicated on the package in 3 tablespoons of oil, 4 minutes per side.
In the meantime, gently heat the satay sauce, chop the peanuts and add half to the sauce.
Add a third of the garlic, half of the sambal and a fifth of the coconut grater.
Put in the frying pan the rest of the oil, the lemon juice, the rest of the sambal, the soy sauce, sugar and remaining garlic.
Heat 1 minute on high heat, then add the noodles with the vegetables.
Mix well and warm for about 5 minutes.
Cut the cutlets into thin strips of 1 cm.
Divide the noodles and schnitzels over the plates, garnish with the peanut sauce, leftover coconut and peanuts.