Main courses

Chicken breast marinated in sour cream with grated potatoes with cheese and sour cream

Made by:


1 kg
chicken breast fillet

To the box:

3 db
1 glass
Mizo sour cream (20%, 150 g)
1 gerezd
1 tablespoon
hot peppers
2 teaspoons
to taste
freshly ground black pepper

For baking:

20 dkg
as required

For the garnish:

1 kg
to taste
1 db
10 dkg
Mizo Trappist cheese
1 glass
Mizo sour cream (20%, 150 g)

For the baking tin

as required
Mizo vaj



The night before baking, cut the chicken breast into thin slices. Beat the eggs, add the sour cream, grated garlic, season with paprika, salt and pepper. Cover the meat with the seasoned and beaten eggs then cover it with cling foil and put it in the fridge overnight.
The next day boil the potatoes and peel them. Grease a fire heat-resistant dish with butter, grate 1/3 of the potatoes in it and add salt. Toss half of the peeled onion - sliced into rings - on it and sprinkle with half of the grated cheese. Again, potatoes, onions and cheese again, then grate the remaining potatoes on top and pour the sour cream over it. Bake in a preheated 180 degree C oven until golden brown.
Drain the meat. Cover both sides in the flour and deep fry until golden brown. Drain the excess fat on a paper towel.
Serve the fried meat with the fried potatoes.