Chicken Breasts with Cheese

Something like "chicken pizza"! Instead of dough, we used fried chicken breasts and got a dish that should not be missing at any party.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 600 g Meat, chicken, breasts

  • 7 spoon Wheat flour, white, multi-purpose

  • 8 spoon Breadcrumbs, dried

  • 2 piece Egg, fresh

  • 0.5 teaspoons Salt, table

  • pieces Oil, vegetable oil, canola

  • 80 g Cheese, edamame

  • 4 spoon Cheese, Cheddar

paradižnikova pesto omaka

  • 0.5 bouquet Basil, fresh

  • 2 pod Garlic, fresh

  • 60 g Pine nuts

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 4 spoon Oil, olive

  • 2 spoons Alcohol, Wine, Red

  • 100 g Tomato, pieces - can

  • 2 spoons Tomato, concentrate

  • 2 spoons Vinegar, balsamic

Steps

  1. Prepare the tomato pesto sauce from the listed ingredients. Grate the Emmental cheese. Thoroughly wash the chicken meat, dry it with paper towels, and cut it into smaller slices of any desired thickness. In one deep plate, prepare flour, in another, put breadcrumbs. Beat the eggs, which we put in a third deep plate and whisk well.

  2. First, season the cutlets to taste and coat them in flour, then dip them in the beaten eggs, and finally coat them in breadcrumbs. Place a deep pan on the stove, heat it first, then add and heat the oil. Fry the chicken meat in the well-heated oil for about 5 minutes on each side. Place the fried meat on paper towels to absorb excess fat.

  3. Arrange the still hot cutlets on plates, spread them with tomato pesto sauce, and top them with nacho cheese and grated Emmental cheese.

Nutrition Information (Per 100g)

  • Calories: 239.21 kcal
  • Fat: 14 g
    • Saturated Fat: 3.84 g
  • Carbohydrates: 10.62 g
    • Sugars: 0.6 g
  • Protein: 14.68 g
  • Fiber: 0.98 g

Advice

If desired, push the cutlets into a well-heated oven at the end just enough to completely melt the cheese. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good oil. The frying fat is hot enough if small bubbles form around the wooden handle of the cooking spoon.