Chicken Cutlets with Cheese and Fresh Salad
Thin chicken cutlets are quickly pan-fried in egg and flour, then topped with cheese that melts under the lid. Cucumber and tomato add a fresh side right on the plate.
- Time
- 20 min
- Serving
- 553 kcal
- Ingredients
- ≈ $3.30
- Protein
- 59 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 180 g
- 2 Wheat flour 15 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Hard cheesepack 200 g ≈ $2.70 35 g
- 5 Sunflower oil 10 ml
- 6 Cucumbers≈ $3.67 per kg 100 g
- 7 Tomatoes≈ $4.67 per kg 120 g
- 8 Dillpack 50 g ≈ $1.80 5 g
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the chicken1 fillet lengthwise into 2 thin cutlets, cover, and pound to 7–8 mm thick. Season with salt and a little pepper.
Beat the egg with a fork. Dredge the chicken1 in flour, then dip it in the egg.
Heat a skillet with oil over medium heat. Fry the cutlets for 3 minutes on each side until golden brown.
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.
Slice the cucumber6 and tomato7, then toss with the dill8 and a pinch of salt. Serve alongside the cutlets.
Tips
- Why it works
- Pound the fillet to 7–8 mm so it cooks in 6–8 minutes and the cheese has time to melt without drying out the meat.
- Substitutions
- Replace the hard cheese with 30–35 g of any cheese that melts. Swap the dill for the same amount of parsley.
- Common mistakes
- A common mistake is heat that's too high: the crust darkens in 1–2 minutes while the juices inside are still pink.
- Storing and reheating
- Keep the cutlets in the fridge for up to 2 days, but eat the salad right away. Reheat the meat under a lid over low heat for 3–4 minutes.
- Serve with
- Serve for dinner with boiled potatoes or a slice of bread if you want a more filling side.
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