Chicken fillets with mozzarella and roasted paprika potatoes

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 200 ml milk
• 2 balls of mozzarella
• 20 g butter
• 20 ml oil
• 800 g potatoes
• 2 bell peppers, red or yellow
• 3 small onions or shallots
• some salt
• some flour

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

First, cut the chicken fillets into thin slices. This works best if you place your hand flat on the meat and then slice it horizontally with a knife. Place the thin fillets in a bowl with a glass of milk and refrigerate for about 10-15 minutes; this will tenderize the meat. In the meantime, wash, trim, and roughly dice the bell peppers. Wash the raw potatoes and cut them into thin slices. Add the raw potato slices to the pan. Finely chop the shallots or regular onions and sauté them in butter and oil. The butter adds the good flavor, and the oil prevents the potatoes from burning. Only turn the potatoes once they are browned; don’t stir them constantly. Add salt to taste and finally add the bell peppers to the browned potatoes. Take the fillets out of the refrigerator, pat them dry, and then coat them thinly in flour (this helps the cheese adhere to the meat later). Cut the mozzarella into thin slices and add the floured fillets to the pan as quickly as possible. When the fillets are golden brown, season with salt and place the mozzarella slices on top. Cover the pan, and after about 2 minutes, the cheese will have melted on the fillets. Serve with the fried potatoes. Serve with a mixed salad.