Chicken fillet 300 g
Bell pepper 1 pc
Raw chicken eggs 1 pc
Breadcrumbs 1 tbsp l.
Wheat flour of the highest grade 2 tbsp. l.
Dried basil 1 tsp
Salt to taste
Ground black pepper to taste
Beat off and shape the chicken fillet.
Break the egg into a bowl, salt and pepper. Beat.
Add the breadcrumbs, half the basil and 1 tbsp. a spoonful of flour. Beat well.
Dip the fillets in batter and fry in vegetable oil on both sides until golden brown. Place on a paper towel.
In a small amount of vegetable oil, fry the chopped peppers in slices.
Add 1/4 cup water, basil and salt. Add the remaining flour and remove from heat, stirring constantly, after thickening.
Cut the chop into slices and put on a plate, add the slices of pepper and sauce. Decorate with a sprig of dill.