An easy and appetizing main course for serving with a fresh tomato salad, available in a convenient “Family” pack. How to cook AIA chicken fillet breaded cutlets:

PAN-FRIED: 3 minutes

To serve the cutlet hot and golden brown, place it in a non-stick pan with a drizzle of oil or a knob of butter and cook for 3 minutes, taking care to turn it over from time to time.

CRISPLY OVEN-BAKED: 8 minutes

Preheat the fan oven to 220°C and place the cutlet in an oven dish without any seasoning or fat. Then pop into the hot oven and cook for 8 minutes, turning the cutlet over when half cooked. AIA recommends:

CHICKEN FILLET BREADED CUTLET WITH HERB-FLAVOURED MASHED POTATOES 
For 2 servings:

- 1 packet of chicken cutlets
- 1 packet of instant mashed potatoes
- 1 clove of garlic
- 1 spoonful of chopped mixed herbs (parsley, thyme, marjoram)
- 1 sprig of rosemary
- 40g butter.

Make the mashed potato, adding the rosemary sprig and garlic clove to the milk. When the mashed potato has acquired the desired consistency, add the butter and chopped herbs. Serve hot with the Cutlets cooked as indicated in the instructions on the product pack.