Chicken cutlet with vegetable salad

Name: Chicken cutlet with vegetable salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 200 g chicken fillet; 30 g flour; 1 pcs egg; 100 g white cabbage; 1 pcs cucumber; 1 pcs tomato; 50 g spinach; 1 tbsp oil; to taste salt; to taste ground black pepper

Chicken cutlet served with a salad of fresh vegetables and spinach.

Total: 35 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 598
Protein: 44 g
Fat: 36 g
Carbs: 27 g

Ingredients

for 1 serving

chicken fillet200 g
flour30 g
egg1 pcs
white cabbage100 g
cucumber1 pcs
tomato1 pcs
spinach50 g
oil1 tbsp
saltto taste
ground black pepperto taste

Method

8 steps

Pound the chicken fillet to a thickness of about 1 cm. Season with salt and pepper.
Prepare three plates: pour flour into one, beat an egg in another with a fork, and you can put breadcrumbs in the third (optional).
Coat each piece of fillet first in flour, then dip in the beaten egg, and then optionally in breadcrumbs.
Heat oil in a frying pan. Fry the chicken cutlets on both sides until golden brown and cooked through, about 4-5 minutes on each side.
Finely shred the cabbage. Cut the cucumber into half-slices or cubes. Cut the tomato into slices or cubes.
Wash and dry the spinach. Large leaves can be torn.
In a bowl, mix the cabbage, cucumber, tomato, and spinach. Add salt and pepper to taste. Dress with oil.
Serve the chicken cutlet together with the salad.