20.05.2020
34
Recipe information
Cooking:
45 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
922.18
Carbohydrates:
165.17
Fats:
14.05
Squirrels:
33.24
Water:
1.48
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken egg | 2 PC. |
| 2. | Parmesan | 1 Art. |
| 3. | Breadcrumbs | 200 Column |
| 4. | Chicken fillet | 6 PC. |
| 5. | Vegetable oil | 1 art. l |
| 6. | Tomato sauce | 300 Column |
| 7. | Roquefort cheese | 6 slices |
| 8. | Salt | taste |
| 9. | Black pepper | taste |
Cooking
1. Stage
Preheat the oven to 190 degrees. Salt and pepper the meat. Beat eggs. Mix grated parmesan and breadcrumbs. Dip the chicken breasts in a bowl with beaten egg, then in breadcrumbs with cheese. Heat oil in a large pan, add chicken and fry for about 10 minutes on each side.
2. Stage
Pour tomato sauce in a lightly greased fryer, lay chicken.
3. Stage
Place a slice of Roquefort cheese on each breast, and bake in a preheated oven for 20 minutes or until the cheese is completely melted.
4. Stage
Bon Appetit!!!