John Myers
Contents
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Ingredients
- 3 Chicken breast fillet, already halved
- 150 g Emmental
- 150 g Parmesan
- 3 Eggs
- 1 tsp Mustard with horseradish
- 1 tsp Tomato paste
- 200 g Black Forest ham, thinly sliced
- Basil
- 1 Red Onion
- 200 ml Cream 10% fat
- Salt
- Pepper from the grinder
- 2 tbsp Rapeseed oil for frying
- 1 tsp Sweet paprika
Instructions
- Wash the meat, pat dry and cut once.
- Beat the eggs, season with salt and pepper and finely grate the Parmesan.
- Turn the fillets first in the egg, then in the Parmesan.
- Place the first row of fillets in a buttered casserole dish. Top with thin slices of ham.
- Spread the basil leaves over the top.
- Layer the next layer of fillets again and top with the ham.
- Heat the oil for the sauce and fry the finely chopped onions in it, put paper on it. Add the mustard and tomato paste and stir. Deglaze immediately with the cream and reduce for 2 minutes. Season with pepper. I didn't take salt because the hams bring enough of it and it was a good thing ...
- Pour the sauce over the layered fillets.
- Finely grate the Emmental cheese and spread over the sauce.
- Cover the bowl (baking dish) with aluminum foil.
- Bake in the oven preheated to 200 ° for 40 minutes.
- Remove the foil and bake for another 10 minutes until golden brown.
Nutrition
Serving: 100gCalories: 289kcalCarbohydrates: 1gProtein: 19gFat: 23g
