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Milano-style Chicken Cutlet

Costo $10, salva $15

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Main

    • 🍗 2 chicken breasts
    • Breadcrumbs as needed
    • 🧀 2 tbsp grated Parmesan cheese
    • 🧂 Salt and pepper to taste
    • 🧄 1 clove garlic, minced
    • 🧂 1 tsp salt
    • Vegetable oil as needed

  • Batter

    • 🥚 1 egg
    • 4 tbsp all-purpose flour
    • 💧 2 tbsp water

  • Tomato Sauce

    • 1 tbsp olive oil
    • 🧄 1 clove garlic, minced
    • 🍅 1 can of tomatoes
    • 1 tsp dried basil

PASSI

1

Mince the garlic. Remove the skin from the chicken breasts and pound them flat using a rolling pin or meat mallet. Season with salt and pepper.

2

In a container, beat the egg and mix with water and flour to create the batter. In another container, mix breadcrumbs and Parmesan cheese. Coat the chicken in batter and then in the breadcrumb mixture.

3

In a small pot, heat olive oil and garlic over low heat until fragrant. Add canned tomatoes, salt, and dried basil. Simmer for about 10 minutes.

4

Heat vegetable oil in a frying pan to 180°C (about 2 cm deep). Fry the chicken until golden brown on both sides. Serve the chicken on a plate and top with the tomato sauce.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 30g
    Proteine
  • 25g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Use fresh basil for a more aromatic tomato sauce.Serve with a side of salad or pasta for a complete meal.Pound the chicken evenly to avoid uneven cooking.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.