Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chicken
Sauce
To serve
How it's done
Chicken
Place the breadcrumbs and flour each into a shallow dish. Beat the eggs in a deep dish. Season the chicken with salt, toss in the flour in batches, shake off the excess flour, dip the chicken in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they stick. Heat the clarified butter in a non-stick frying pan. Fry the chicken in batches for approx. 8 mins. all over.
Sauce
Heat the butter in a pan. Add the garlic and curry powder, cook for approx. 1 min. Add the tomato sauce and sweet chilli sauce, season with salt, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the blood orange segments, heat through. Return the chicken to the pan, mix.
To serve
Plate up the chicken, garnish with the spring onions.
| Serve with: | Jasmine rice |
|---|
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