CRISPY CHICKEN AND MANGO SALSA
Ingredients for Crispy Chicken and Mango Salsa
2 Chicken breasts
1 Medium egg
150 grams Breadcrumbs
1 pinch Salt
1/2 tsp Paprika
1 pinch Lemon zest
1 Little gem lettuce
1 tbs Fresh mint leaves
1 cup Plain flour
1 pinch Pepper
2-3tbs Coconut oil
Ingredients for Mango salsa
1 Riped Mango – peeled, stoned and julienne cut the flesh
1/2 Red chilli – chopped
1/2 Garlic – chopped
1/3 Onion – thinly sliced
1/2 Tomato
1 tbs Fish sauce
1 and 1/2 tbs Lemon juice
1 tbs Honey
Method
– Butterfly cut the breast then flatten (I did it with a rolling pin) season with salt and pepper.
– Mix lemon zest, paprika, salt and mint with breadcrumbs on a flat plate. Put flour on another flat plate and beat the egg in a shallow bowl.
– Put the chicken into the flour then transfer to the beaten egg and lastly cover in the mixture of breadcrumbs.
– Heat the coconut oil in a pan to a medium heat. Then place the chicken into the pan. Fry each side until it becomes golden brown.
– Put the chicken in the oven at 200 Celsius for 15-18 minutes.
– In a medium sized bowl, put all the salsa ingredients together and mix well, then put aside.
– Once chicken is cooked, slice into pieces and put them on the little gems leafs separately laid on the serving plate.
– To truly enjoy this Crispy Chicken and Mango Salsa. Use 2 tbs of salsa mix to drizzle on the chicken and leaves. Put all the rest in a side bowl, so the diners can just add them as needed.
