Fried chicken fillets with tomato salad

Name: Fried chicken fillets with tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 5 TABLESPOONS Sunflower oil; 3 TABLESPOONS red pepper sauce; 800 g Vine tomatoes; 1 (approx. 250 g) Vegetable Onion; 80 g pickled mild peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 4 TABLESPOONS Fruit vinegar; 120 g medieval Gouda cheese; 1 ripe avocado; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
5 TABLESPOONS Sunflower oil
3 TABLESPOONS red pepper sauce
800 g Vine tomatoes
1 (approx. 250 g) Vegetable Onion
80 g pickled mild peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
4 TABLESPOONS Fruit vinegar
120 g medieval Gouda cheese
1 ripe avocado
baking paper

Directions

1
Wash the meat, dab dry and marinate with 1 tablespoon of oil and pepper sauce. Chill for at least 1 hour
2
For the salad, wash, clean and dice the tomatoes. Peel and chop the onion. Clean the pepperoni and cut into rings. Marinate onion, pepperoni and tomatoes with salt, pepper, sugar, vinegar and 2 tablespoons of sunflower oil
3
Dab meat dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 10 minutes while turning it.
4
Coarsely grate the cheese. Halve the avocado, remove the core, carefully remove the flesh from the skin and cut into slices. Spread the chicken fillets on a baking tray lined with baking paper. Cover with avocado slices and sprinkle with cheese
5
Bake under the preheated oven grill for about 5 minutes. Arrange meat and salad