Crispy Chicken Breast with Vegetables

Ingredients

• 0.5 untreated lemon
• 1 red bell pepper
• 1 medium tomato
• 1 tbsp Rapeseed Oil
• 40 g sun-dried tomatoes (in oil)
• Salt
• pepper (ground)
• 4 pre-cooked chicken cutlets (about 160 g each)
• 100 g flour
• 1 egg
• 150 g breadcrumbs
• 30 g clarified butter

Instructions

1. 1.

   Wash the lemon, grate its zest and squeeze out the juice. Wash, trim, quarter and finely slice the bell pepper. Wash, quarter, remove the stem area, scoop out the seeds and dice the tomato flesh as small as possible. Heat the oil. Sauté the pepper and tomato cubes for about 5 minutes until the liquid has evaporated. Drain the sun-dried tomatoes well and finely dice them. Add to the pan, mix well and remove from heat. Season with salt, pepper and lemon zest.

2. 2.

   Wash the cutlets, pat dry, flatten between two sheets of cling film, drizzle with lemon juice, season with salt and pepper. Press the pepper-tomato mixture firmly onto one side of each cutlet. Then carefully dredge the cutlets in flour, tap off excess, dip through beaten egg, and coat with breadcrumbs. Press the coating onto the surface and fry the cutlets in hot clarified butter until golden brown.

3. 3.

   Serve by halving the cutlets and optionally arranging them on a salad bed.