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Ingredients (4 servings)
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600 g Hendl-Filetschnitzel
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250 g Pomodori Datterini
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2 Stk. Avocados
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100 g Gouda
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1 Stk. Zitrone
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Olivenöl, Salz, Pfeffer, Oregano
Preparation
- Pat the chicken fillets dry, season with salt, pepper, and oregano, and fry in a pan with a little olive oil until golden brown on both sides.
- Wash and halve the tomatoes and place them in a small baking dish. Grate the Gouda, sprinkle over the tomatoes, and bake in a preheated oven at 200 degrees for about 10 minutes until the cheese melts.
- Halve and pit the avocados, cut the flesh into wedges, and immediately drizzle with lemon juice and season lightly with salt.
- Arrange the fried chicken fillets on plates together with the warm cheesy tomatoes and fresh avocado wedges.
