Chicken Cutlets with Cheese and Fresh Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.36 180 g
2. 2 Wheat flour 15 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Hard cheesepack 200 g ≈ $2.64 35 g
5. 5 Sunflower oil 10 ml
6. 6 Cucumbers≈ $3.67 per kg 100 g
7. 7 Tomatoes≈ $4.67 per kg 120 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Slice the chicken¹ fillet lengthwise into 2 thin cutlets, cover, and pound to 7–8 mm thick. Season with salt and a little pepper.

2. Beat the egg with a fork. Dredge the chicken¹ in flour, then dip it in the egg.

3. Heat a skillet with oil over medium heat. Fry the cutlets for 3 minutes on each side until golden brown.

4. Sprinkle the cutlets with grated cheese, cover with a lid, and cook for 2 minutes until the cheese melts and the chicken¹ juices run clear.

5. Slice the cucumber⁶ and tomato⁷, then toss with the dill⁸ and a pinch of salt. Serve alongside the cutlets.