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1
Mince the onion and the carrot.
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2
Remove the stringy parts and crush the canned tomatoes.
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3
Add 100 ml of water.
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4
Heat a frying pan.
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5
When warm, add 2 tablespoons of olive oil and cook the carrot and onion.
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6
Once transparent, pour in the red wine and apple cider vinegar.
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7
Once the alcohol content has cooked off, add the canned tomatoes and the garlic (with the skin).
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8
Simmer on low heat for 20 minutes.
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9
Dissolve flour into 200ml of water.
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10
Once the carrots have become tender, pour in the water + flour mixture and stir until the sauce has slightly thickened.
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11
Flavor with ketchup, Japanese style Worcestershire sauce, salt, and pepper.
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12
This completes the tomato sauce.
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13
Next, make the cheese sauce.
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14
Heat 10 g of flour in a frying pan to get rid of the powderiness.
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15
Add 100 g of cheese.
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16
Heat up 300 ml of milk in a separate frying pan.
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17
Once warmed, add the cheese from Step 6.
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18
Once the cheese has melted, the cheese sauce is complete.
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19
Please seefor details on how to make the chicken cutlets.
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20
If it's too much work, you can use store-bought.
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21
Arrange the cabbage, potato salad, and cherry tomatoes on a plate.
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22
Place the sliced chicken cutlets on the plate.
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23
Top the chicken cutlets with lots of tomato sauce and top the tomato sauce with cheese sauce.
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24
Garnish with dried parsley and it's done.
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25
Here is a recipe for chicken cutlets with Japaenese style Worcestershire sauce..
