Chicken breast with tomatoes
Description
The recipe won't take much time. For a light dinner, prepare chicken fillet with a tomato salad. Pound the fillet, coat it in breading, and fry in a pan until cooked through. Make a salad from tomatoes, seasoning with salt, pepper, and balsamic cream. I recommend using different tomato varieties and adding fresh basil. Serve hot.
Instructions
- 1
Step 1
1. Pound the chicken fillet with a meat mallet. Season with salt and pepper.
- 2
Step 2
2. Beat the eggs with milk and salt. Prepare the flour. Coat the cutlets in flour, then in egg, and then again in flour. Then dip them once more into the egg mixture so the flour doesn't fall off during frying and doesn't burn.
- 3
Step 3
3. Fry the cutlets in vegetable oil on both sides.
- 4
Step 4
4. The side dish will be tomatoes, or more precisely, a tomato salad. Cut the tomatoes into random pieces. Drizzle with balsamic glaze. Add a few drops of olive oil. Season with salt and mix.
- 5
Step 5
5. Place some salad on a portion plate. Add the cutlet. Serve immediately.