Baked Chicken Fillet with Paprika

Ingredients

• 4 chicken breast fillets
• 8 rusk crumbs
• Salt
• Pepper (freshly ground)
• 3 tbsp oil
• 2 tbsp flour
• 2 Eggs
• 3 red bell peppers
• 3 yellow bell peppers
• 1 onion
• 3 tbsp olive oil
• Sweet Paprika Powder
• 2 tsp thyme leaves

Instructions

1. 1.

   Grind the rusk in a food processor. Season the chicken breasts with salt and pepper, then dredge them sequentially in flour, beaten eggs, and rusk crumbs. Heat oil in a skillet and brown each side of the coated chicken for about 5 minutes until golden‑brown.

2. 2.

   Peel and finely chop the onion. Wash, deseed, halve, and roughly dice the bell peppers. Warm olive oil in a pot and sauté the onion cubes until translucent. Add the pepper pieces, season with salt, pepper, paprika powder, and thyme leaves, cook briefly, then plate the chicken breasts atop the paprika mixture.