Chicken Escalope Coated with Cornflakes in Curry Foam

Lightly plate the cutlets between two sheets of plastic wrap and season with salt and pepper. Turn in flour to the other side, but tap off the excess flour. Pull the floured cutlets through the beaten egg. Finally, place in the cornflakes and press gently until smooth.

Heat a skillet with high sides and warm the peanut oil in it. Finish frying the cutlets in it over medium heat until golden and fluffy. Next, pat them dry on paper towels.

While the cutlets are still baking in the frying pan, prepare the sauce. For this, melt the butter in a saucepan. Peeled and finely chopped onions, chili, as well as the peeled and diced mango in the butter without taking color to sweat. (Tip: You can also use ready-made mango chutney!) Later add the curry powder and extinguish with the stock. Reduce briefly and thicken with crème fraîche. Serve with

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