Chicken breast fillets with mozzarella and roasted paprika potatoes

Ingredients for 6 servings:

• 600 g chicken breast fillet(s)
• 200 ml milk
• 50 g flour
• 2 balls of mozzarella, sliced
• 20 g butter
• 20 ml oil
• 800 g potatoes, sliced
• 2 bell peppers, red, diced
• 3 shallots, diced
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, cut the chicken breast fillets into thin strips. To do this, place one hand on the meat and cut with a knife, making small cuts close to the hand. Place the meat in a bowl with the milk and refrigerate. Meanwhile, chop the bell peppers, shallots, mozzarella, and potatoes. Sauté the shallots in oil and butter, then add the potatoes. Only turn them over once they are browned—don’t stir constantly. Finally, add the bell peppers and cook briefly. Season with salt and pepper to taste. Pat the fillets dry and coat them lightly in flour—this gives them a nice crust and helps the cheese adhere better. Add the floured fillets to the pan as quickly as possible and fry until golden brown, then place the mozzarella slices on top. Place the lid on the pan and wait until the cheese has melted. Serve with the fried potatoes.