Chicken chops in a pan with tomatoes and cheese
0
3817
Kitchen
European
Calorie content
198.6 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
16.6 gr.
Fats *
9.3 gr.
Carbohydrates*
23.4 gr.
Chicken chops prepared according to this recipe are very tender. It's all about tomato sauce from fresh tomatoes, which, with their sourness, show all the tenderness of chicken meat. The cheese adds its signature creamy touch. In addition, visually, the dish looks very appetizing.
Ingredients
Cooking process
Rinse the chicken breasts and pat dry with paper towels. Cut lengthwise into two parts. Thus, eight pieces of chicken fillet are obtained. We put each piece on a cutting board, cover with cling film and beat off with a hammer. During beating, we try to give the same thickness to the entire area of the piece. Remove the cling film, sprinkle the broken fillet with salt and a mixture of ground peppers on both sides. We leave to marinate for ten to fifteen minutes.
In a wide bowl, shake the egg with a fork until the white is completely mixed with the yolk. Add some salt. Pour flour into another wide bowl. Put each piece of chicken fillet in the egg mixture, turn it over so that the mixture covers the chops on all sides. Then put the fillets in flour and turn over so that the flour completely covers the egg layer.
We put the chops back in a dry frying pan, fill with tomato paste. On the surface of each piece, lay out the laid-off pieces of tomatoes. Place the pan on the stove and bring the sauce to a boil. Cover with a lid and cook the chops at low temperature for seven to ten minutes. Make sure that the sauce does not stop slowly boiling.
Bon Appetit!