Juicy Chicken Fillet with Tomatoes and Cheese

Slice the chicken fillets lengthwise into thin cutlets about 1 cm thick. Gently pound them through plastic wrap to even them out. Season both sides with salt, pepper, and paprika.

In a bowl, whisk the eggs with a pinch of salt. Place the breadcrumbs in a separate shallow dish. Dip each piece of chicken first into the egg, then coat thoroughly in the breadcrumbs.

Heat a skillet with a small amount of oil and pan-fry the breaded cutlets for 1-2 minutes per side until golden brown. The meat inside will still be slightly raw—this is fine, as it will finish cooking in the oven.

Transfer the seared chicken into a lightly greased baking dish. Top with tomato slices (about 0.5 cm thick). Sprinkle generously with grated cheese.