Chicken fillet in cheese batter
This is another nice recipe for chicken fillet. What is important, I’ve decreased the harm almost to zero. Bake in the oven and no fat! Do not save on cheese as the taste will definitely depend on its quality.
6
portions 
Ingredients:
- Chicken fillet – 700 g;
- Kefir – 500 ml;
- Breadcrumbs – ½ glass;
- Weatings – ½ glass;
- Parmesan – 150 g;
- Cheddar – 150 g;
- Chili – ½ tea spoon;
- Paprika – 1 tea spoon;
- Black ground pepper – ½ tea spoon;
- Salt – 1 tea spoon;
- Oil – 1 tbsp.
Step 1
Wash the chicken fillet and dry out with paper towel.
Step 2
Cut into 2-3 parts alongside to get thin “schnitzels”.
Step 3
Pour over kefir to a bowl, add salt and spices. Mix up.
Step 4
Put the chicken into kefir. Leave for a while at the room temperature. Better for one hour. But in case if you (like me) have hungry people breathing into your back, leave for 30 minutes.
Step 5
Meanwhile, prepare the coating. Put breadcrumbs and weatings and mix up.
Step 6
Grate Cheddar and Parmesan on the average grater.
Step 7
Mix with breadcrumbs and weatings. Do not add salt because chicken and cheese are salty.
Step 8
Coat the baking pan with foil and grease with oil. Do not forget to grease! Once I missed this step and everything stuck.
When marinating is over, dip each piece of fillet into the coating and roll it there 3-4 times to get cheese stick well. Put on the baking pan.
Step 9
Put into the oven pre-heated until 200 egress for 25 minutes. Take it out, leave for 5 minutes and serve.
Bon appetite!
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