Chicken Breast Fillets with Mozzarella, Served with Roasted Bell Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g chicken breast fillet (s)
- 200 ml milk
- 50 grams flour
- 2 scoops mozzarella, sliced
- 20 g butter
- 20 ml oil
- 800 g potato (s), sliced
- 2 bell peppers, red, diced
- 3 shallot (s), diced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First cut the chicken breast fillets into thin strips. To do this, place one hand on the meat and cut it close to your hand with the knife. Put the meat in a bowl with the milk and place in the fridge.
- In the meantime, cut the peppers, shallots, mozzarella and potatoes. Sweat the shallots in oil and butter, then add the potatoes. Do not turn them until the potatoes are brown - so do not stir constantly.
- Finally add the peppers and cook briefly. Season to taste with pepper and salt.
- Pat the fillets dry and roll them thinly in flour - this gives a nice crust and makes the cheese stick better. Put the floured fillets in the pan as quickly as possible and fry until golden brown, then place the mozzarella slices on the fillets.
- Put the lid on the pan and wait for the cheese to drain. Serve with the fried potatoes.
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