Chicken fillet in the egg-tomato sauce.


Chicken fillet – 0,5 kg
Onions – 1 small head
Garlic – 2 cloves
Tomato paste – 1 tbsp. l.
Flour – 1 tbsp. l.
Raw egg – 1 pc.
Paprika, ginger powder, cumin, salt and pepper – to taste


1. Cut the fillet into several pieces, about 3-4 pieces. per serving.
2. Finely-chopped onions, garlic.
3. Fold in the bowl of the meat, onion, garlic, tomato paste, egg, flour, spices.
4. Mix well, cover with foil and place in refrigerator for several hours.
5. Here I want to note that you can marinate the meat well before cooking. In the refrigerator, it is worth at least a week, you can even make a few servings. Then take as needed and cook, clean up the rest in the refrigerator.
6. Very tasty fillets obtained, so now safe to leave the stock marinated fillets for a few days, in case you need something to cook quickly.
7. In a saucepan, heat the vegetable oil, lower oil in small portions fillets and fry for 3-4 minute on each side.
8. Serve hot.

You can leave a response, or trackback from your own site.

Leave a Reply