Cheesy-crusted chicken cutlets with Napa cabbage and cucumber salad

1. 1 Chicken breast filletpack 800 g ≈ $7.36 160 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Wheat flour 20 g
4. 4 Hard cheesepack 200 g ≈ $2.64 25 g
5. 5 Napa cabbage≈ $3.43 per kg 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. Prepare: Cut the fillet lengthwise, flatten to 0.5–1 cm thick, and season with salt and pepper.

2. Prepare: Dredge the fillet in flour, then in the egg beaten with grated cheese.

3. Fry: Heat a skillet over medium heat, add a small amount of oil, and fry the fillets 4 minutes on each side until golden.

4. Salad: Shred the napa⁵ cabbage and cut the cucumber⁶ into thin semicircles.

5. Salad: Mix the cabbage and cucumber⁶ with sour⁸ cream, to taste, and toss.

6. Serve: Arrange the cutlets on a plate and place the salad beside them; serve hot.

7. Notes: Keep the pan on medium heat, season with salt during cooking, and feel free to add herbs if you like.

8. Future transformation: The salad can be prepared in advance, with the dressing kept separately until serving.