Crispy Pan-Fried Chicken Cutlets with Cheese Crust and Cool Cucumber-Pekin Cabbage Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 160 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Wheat flour 20 g
4. 4 Hard cheesepack 200 g ≈ $2.70 25 g
5. 5 Napa cabbagepack 700 g ≈ $2.40 100 g
6. 6 Cucumbers≈ $3.67 per kg 80 g
7. 7 Sunflower oil 15 ml
8. 8 Sour cream 15%pack 300 g ≈ $1.60 20 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the chicken¹ breast lengthwise into two cutlets, pound to ½–1 cm thickness, season with salt and black pepper.

2. Grated cheese mixed with beaten egg. Dredge each cutlet in flour, then dip in the egg-cheese mixture.

3. Heat oil in a skillet over medium heat and fry the cutlets 4–5 minutes per side until golden brown; the meat should be white inside with clear juices.

4. Shred the Pekin cabbage and slice the cucumber⁶ into thin half-moons.

5. Toss the cabbage and cucumber⁶ with sour⁸ cream, add a pinch of salt, and mix well.

6. Plate the cutlets, serve alongside the salad, and bring to the table hot.