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🍽️ Quick Chicken Cutlets with Tomatoes and Potatoes

510 kcal · 30 min · 4 servings

Ingredients

• 300 g potatoes (Alternatively cooked and peeled from the day before)
• 3 beef tomatoes
• 20 g parsley (1 bunch)
• 50 g small onions (1 small onion)
• 320 g chicken breast fillet
• salt
• pepper
• 4 tbsp olive oil
• 200 ml poultry broth

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for 15 to 20 minutes.
3. 3. Drain the cooking water and let the potatoes drip dry.
4. 4. Wash the tomatoes under running water.
5. 5. Cut the tomatoes in half.
6. 6. Gently squeeze the tomato flesh to remove the seeds.
7. 7. Wash the parsley.
8. 8. Shake the parsley dry.
9. 9. Finely chop the parsley.
10. 10. Peel the onion.
11. 11. Finely chop the onion.
12. 12. Rinse the chicken breast under cold water.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Slice the meat thinly at a slight angle.
15. 15. Place the meat slices between two layers of cling film.
16. 16. Flatten the meat using a heavy pan or a meat mallet.
17. 17. Ensure that small cutlets are formed.
18. 18. Season the cutlets with salt and pepper.
19. 19. Heat a pan.
20. 20. Sear the tomato halves without fat on the cut side over high heat.
21. 21. Remove the tomatoes from the pan.
22. 22. Add 2 tablespoons of oil to the pan.
23. 23. Heat the oil.
24. 24. Fry the chicken cutlets for 2 to 3 minutes on each side over medium heat.
25. 25. Remove the chicken cutlets from the pan.
26. 26. Add the onions to the pan.
27. 27. Add the tomatoes to the pan.
28. 28. Fry the onions and tomatoes for 1 minute.
29. 29. Peel the potatoes.
30. 30. Slice the potatoes.
31. 31. Heat the remaining oil in a second pan.
32. 32. Fry the potato slices on all sides over medium heat for about 5 minutes.
33. 33. Season the potatoes with salt and pepper.
34. 34. Add the chicken cutlets to the tomatoes in the pan.
35. 35. Pour in the broth.
36. 36. Let the dish simmer for 2 to 3 minutes.
37. 37. Warm the cutlets briefly with the parsley in the pan.
38. 38. Season the dish finally with salt and pepper.
39. 39. Serve the dish with the potatoes.

Nutrition per serving

• kcal: 510
• Protein: 43 g · Fett/Fat: 22 g · Carbs: 35 g