Tomato & Cheese Double Sauce Chicken Cutlets

Name: Tomato & Cheese Double Sauce Chicken Cutlets
Yield: 5 servings
Cuisine: American
Ingredients: 5 Chicken Cutlets; 1 Shredded cabbage; 1 Mentaiko potato salad; 1 Dried parsley; 100 grams Cheese that melts; 300 ml Milk; 10 grams Plain flour; 400 grams Canned whole tomatoes; 1/2 Carrot; 1/2 Onion; 2 tbsp Olive oil; 100 ml Water; 5 clove Garlic; 100 ml Red wine; 100 ml Apple cider vinegar; 200 ml Water; 2 tbsp Flour; 2 tbsp Ketchup; 2 tsp Japanese Worcestershire-style sauce

cookpad.japan @cookpad_jp

I wanted to try to make a cheese sauce, but the combination of the cheese with the tomato sauce is really great.

●The cheese sauce will harden when cooled, so right before eating, you should heat it up and add some milk to adjust the thickness. Recipe by Cooking S Papa

I wanted to try to make a cheese sauce, but the combination of the cheese with the tomato sauce is really great.

●The cheese sauce will harden when cooled, so right before eating, you should heat it up and add some milk to adjust the thickness. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I wanted to try to make a cheese sauce, but the combination of the cheese with the tomato sauce is really great.

●The cheese sauce will harden when cooled, so right before eating, you should heat it up and add some milk to adjust the thickness. Recipe by Cooking S Papa

I wanted to try to make a cheese sauce, but the combination of the cheese with the tomato sauce is really great.

●The cheese sauce will harden when cooled, so right before eating, you should heat it up and add some milk to adjust the thickness. Recipe by Cooking S Papa

Saved

Ingredients

5 servings

5Chicken Cutlets
1Shredded cabbage
1Mentaiko potato salad
1Dried parsley
Cheese Sauce:
100 gramsCheese that melts
300 mlMilk
10 gramsPlain flour
Tomato Sauce:
400 gramsCanned whole tomatoes
1/2Carrot
1/2Onion
2 tbspOlive oil
100 mlWater
5 cloveGarlic
100 mlRed wine
100 mlApple cider vinegar
200 mlWater
2 tbspFlour
2 tbspKetchup
2 tspJapanese Worcestershire-style sauce

Saved

Steps

1

Mince the onion and the carrot. Remove the stringy parts and crush the canned tomatoes. Add 100 ml of water.
2

Heat a frying pan. When warm, add 2 tablespoons of olive oil and cook the carrot and onion. Once transparent, pour in the red wine and apple cider vinegar.
3

Once the alcohol content has cooked off, add the canned tomatoes and the garlic (with the skin). Simmer on low heat for 20 minutes.
4

Dissolve flour into 200ml of water. Once the carrots have become tender, pour in the water + flour mixture and stir until the sauce has slightly thickened.
5

Flavor with ketchup, Japanese style Worcestershire sauce, salt, and pepper. This completes the tomato sauce.
6

Next, make the cheese sauce. Heat 10 g of flour in a frying pan to get rid of the powderiness. Add 100 g of cheese.
7

Heat up 300 ml of milk in a separate frying pan. Once warmed, add the cheese from Step 6. Once the cheese has melted, the cheese sauce is complete.
8

Please seefor details on how to make the chicken cutlets. If it's too much work, you can use store-bought.
9

Arrange the cabbage, potato salad, and cherry tomatoes on a plate. Place the sliced chicken cutlets on the plate.
10

Top the chicken cutlets with lots of tomato sauce and top the tomato sauce with cheese sauce. Garnish with dried parsley and it's done.
11

Here is a recipe for chicken cutlets with Japaenese style Worcestershire sauce..
https://cookpad.wasmer.app/us/recipes/157215-large-chicken-katsu

Large Chicken Katsu