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🍽️ Crispy Chicken Breast with Nectarines and Red Onions

724 kcal · 30 min · 4 servings

Ingredients

• 3 red onions
• 3 nectarines
• 50 g Cornflakes
• 150 g breadcrumbs
• 3 eggs
• 50 g flour
• 4 chicken breast fillets (approx. 150 g each)
• salt
• pepper (from the mill)
• 4 sprigs rosemary
• 8 tbsp sunflower oil

Instructions

1. 1. Peel the red onions and cut them into wedges.
2. 2. Wash the nectarines, halve them, remove the pits, and cut them into wedges as well.
3. 3. Crush the cornflakes into small pieces and mix them with the breadcrumbs.
4. 4. Whisk the eggs with 3 tablespoons of water in a shallow bowl.
5. 5. Place the flour on a shallow plate.
6. 6. Place the breadcrumb mixture on a second shallow plate.
7. 7. Wash the chicken breast fillets and pat them dry with kitchen paper.
8. 8. Season the meat with salt and pepper.
9. 9. Roll the fillets, in portions, first in the flour.
10. 10. Then dip the fillets into the egg mixture.
11. 11. Finally, carefully coat the fillets in the breadcrumb-cornflake mixture.
12. 12. Wash the rosemary and pat it dry.
13. 13. Distribute the sunflower oil over two pans and heat it.
14. 14. Fry the breaded chicken breast fillets in one pan, turning them several times, for approx. 8 minutes until golden brown.
15. 15. Fry the onion wedges, rosemary, and nectarine slices in the second pan, shaking the pan, for 2-3 minutes.
16. 16. Slice the chicken breasts into strips.
17. 17. Serve the chicken breast together with the onions, rosemary, and nectarines on plates.

Nutrition per serving

• kcal: 724
• Protein: 59 g · Fett/Fat: 26 g · Carbs: 61 g