Breaded pockets in tomato sauce
6 pieces of chicken breast fillet
6 slices of pastrami
50-75 g of grated cheese
tomato sauce with basil
salt and pepper
On a slice of chicken breast fillet places a slice of pastrami, then sprinkle with grated cheese. Fold in half and close with a toothpick.
In a bowl, beat the eggs well with salt and pepper, then add the flour until the mixture becomes thick like cream.
Soak the chicken pieces in batter, then fry on both sides in a pan with hot oil. When they brown, add the tomato sauce and a little water and allow to boil.
Serve with mashed potatoes or rustic potatoes.