Breast of guinea fowl with cornflakes and berries
Preparation
Lightly salt the guinea fowl breast and cover in spelt flour, egg and crushed cornflakes. Fry in olive oil until golden brown. Place thin slices of the purple carrot and beta sweet carrot into iced water. Drain the carrots and season with lime juice, olive oil, salt and fresh coriander. Present the guinea fowl breast with the carrot juice dressing and the preserved carrot slices. Dress with fresh mint leaves, halved blackberries and coriander.
- 4 guinea fowl breasts
- 150 g each
- 200 g cornflakes
- 100 g spelt flour
- 2 eggs
- 1 deep purple carrot
- 1 betasweet carrot
- 3 carrots
- ½ tsp lime juice
- 5 tbsp olive oil
- Salt
- 2 fresh coriander stems
- 10 mint leaves
- 75 g blackberries
