Course Chicken Recipes, Main Food Recipes, Pasta Recipes
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 3servings
Calories 370kcal
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.