Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products.
Step 2:
Wash the fillet, dry it with a paper towel, remove the film. Cut a rectangle from the fillet by trimming the edges and cutting off the thickest and thinnest parts / use them in another recipe/.
Step 3:
Cut the resulting fillet rectangle lengthwise.
Step 4:
On both sides, beat off with a hammer / easily / or prick with a tenderizer. The meat processed by the tenderizer is easier to soak, cooks faster and does not shrink, and the hammer aligns better, so I use both alternately.
Step 5:
Season the prepared fillet on both sides with salt, pepper, and sprinkle with dry garlic.
Step 6:
You can use a mold with a grid, foil, or simply grease the bottom of the baking sheet with vegetable oil.
Step 7:
Put the fillet side down where there is a film.
Step 8:
Top with finely chopped greens.
Step 9:
Cut the tomato into thin quarters.
Step 10:
Put tomatoes on greens and lightly lubricate with slightly salted sour cream with finely chopped garlic / or mayonnaise + garlic /.
Step 11:
Sprinkle the top with coarsely grated cheese.
Step 12:
Bake in a preheated oven at 180 degrees for 25-30 minutes, until the cheese is lightly browned. Bon appetit!
Meat always turns out soft and delicious.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
