Ingredients :
- Farm-raised or organic chicken (or turkey) escalope
- 2 eggs
- Flour of your choice
- Colombo curry popcorn
- Olive oil
- Market salad
- Lemon
- 2 large sweet potatoes (or potatoes)
- Greek or plant-based yogurt
- Lemon zest
- 1 bunch of coriander / parsley or dill
- Salt & pepper
- Smoked paprika
- Curry
- 1 packet of colombo & lemon curry popcorn
Recipe :
1. Peel and wash the sweet potatoes. Cut them into fries and place them in a large bowl. Add 3 tbsp olive oil, salt, pepper, and 1 tsp smoked paprika and mix well. Place them on a baking sheet lined with baking paper.
2. Roughly blend the popcorn into breadcrumbs and place it on a plate. Then beat the eggs until smooth, add a pinch of salt and pepper, and place them in a shallow dish. In a final dish, add the flour.
3. Coat the chicken cutlet in flour, dip it in the eggs and then cover it with the popcorn breadcrumbs.
4. Bake the escalopes in the oven with the sweet potato fries for about 30 minutes at 180 °C, fan-assisted*. Halfway through cooking, turn the escalopes and sweet potato fries over to distribute the heat.
5. Prepare the sauce by mixing Greek yogurt, dill/parsley or cilantro, a pinch of salt, pepper, curry powder, and lemon juice or zest. Place it in a small bowl.
6. Dress the plate and serve with a salad.
*It is also possible to cook the escalopes in a pan for 20 minutes.
Enjoy your food !
Photo & recipe: @ahungryblonde
