Tender Chicken Breast Cutlet with Vegetables, Cheese, and Olives
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Serve the chicken cutlet hot with pasta, garnished with fresh herbs.
Ingredients
- Onion - 1 piece
- Skin-On Chicken Breasts - 2 pieces
- Orange Bell Peppers - 1 piece
- Carrot - 1 piece
- Tomatoes - 2 pieces
- Olives stuffed with lemon - to taste
- Hard Cheese - 5.3 oz
- Wheat Flour - to taste
- Mayonnaise - to taste
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - to taste
Step by Step guide
Step 1
Peel the carrot and grate it on a coarse grater. Peel the onion and cut it into half rings. Sauté the onion and carrot in vegetable oil.
Step 2
Pour boiling water over the tomato and peel off the skin. Cut the peeled tomato into slices. Remove the seeds from the bell pepper and cut it into thin strips. Grate the cheese on a fine grater.
Step 3
Cut the fillet from the chicken breast. You will get 2 pieces from each breast. Pound each piece separately with a meat mallet, season with salt and pepper. Dredge the cutlet in flour on both sides.
Step 4
Heat vegetable oil in a frying pan and fry the cutlet on both sides. Place the fried cutlets on a baking sheet and layer the sautéed onion and carrot as the first layer. The second layer is the bell pepper. The third layer is the tomato. Then drizzle with mayonnaise.
Step 5
Arrange the halved olives beautifully on top. Sprinkle with grated cheese. Pour about 50 ml of water or broth into the baking sheet.
Step 6
Place in a preheated oven at 392°F for 15–20 minutes.
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