Crispy Chicken Pasta
Course: Chicken Recipes, Main Food Recipes, Pasta RecipesServings
3
servingsPrep time
15
minutesCooking time
30
minutesCalories
370
kcalIngredients
- 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
Directions
- 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.