Two-Cheese Chicken

1. 1 Breadcrumbs 13 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 7 g
4. 4 Hard cheesepack 200 g ≈ $2.64 90 g
5. 5 Cilantropack 50 g ≈ $1.20 5 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Chicken breast filletpack 800 g ≈ $7.36 145 g
8. 8 Soy sauce 5 ml
9. 9 Olive oil 3 ml
10. 10 Sunflower oil 9 ml
11. 11 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Slice chicken⁷ breast into thin cutlets and marinate in soy sauce

2. Pound each fillet flat on one side

3. Cube feta³ cheese, finely chop dill¹¹, and press garlic⁶

4. Place a slice of hard⁴ cheese (like cheddar or gouda) on each fillet, top with feta³, herbs, and garlic⁶, then roll into a log

5. Beat an egg, dip each log in the egg wash

6. Coat the logs thoroughly in breadcrumbs

7. Heat olive oil in a skillet and fry the logs over medium heat until golden and crispy on all sides

In short

• In the planner this dish is cooked for two days: reheat on day two.