Crispy Chicken Pasta
Ingredients
For the chicken:
- 2 chicken cutlets
- Olive oil
- Spices: paprika, cumin, garlic powder, salt and pepper
- 2 eggs
- Parmesan cheese
- Parsley
- Breadcrumbs
For the pasta:
- 250g of pasta
- 1 shallot
- 20g of butter
- 1 clove of garlic
- 2 tbsp of tomato puree
- 250ml of liquid cream
- Parmesan
- Parsley
- Salt and pepper
Instructions
- Sprinkle olive oil, spices, salt and pepper on the cutlets and mix well to soak.
- In the first container, mix the eggs with the parsley, parmesan, salt and pepper.
- In a second container, put the breadcrumbs.
- Heat sunflower or frying oil (avoid olive oil ) in a skillet over medium heat.
- Dip each cutlet first in the egg, then in the breadcrumbs, and cook in boiling oil for 4 minutes on each side in a skillet. Place them on kitchen paper to remove as much oil as possible when cooked.
- Cook the pasta (according to instructions on the packaging).
- In another pan, melt the butter and brown the shallot with the garlic (pressed or chopped).
- Add the tomato puree, cream, parsley, parmesan, salt and pepper. Mix well and add the pasta which must be well coated with sauce.
Nutrition
Calories: 370kcal
I would definitely make this recipe again.