Chicken escalope in parmesan herb crust
easy
60 mins
60 mins
Ingredients
- 1 medium onion
- 1–2 Garlic cloves
- 2 TABLESPOONS Olive oil
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp a good 1 teaspoon dried oregano
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Carrots
- 1 Leek (leek; 250 g)
- 8-10 Stem(s) fresh thyme
- 1 (approx. 400 g) big double chicken filet
- 300 g Spaghetti
- 1 egg (size M)
- 75 g freshly grated Parmesan cheese
- 40 g Flour
- 2-3 TABLESPOONS Sunflower oil
- 2 Freezer bag
Directions
- 1
Peel onion and garlic. Chop the onion finely, chop the garlic. Heat olive oil in a pot, fry onion and garlic. Add the chopped tomatoes and oregano, season with salt and pepper. Bring to the boil, cover and simmer for about 5 minutes
- 2
Peel and wash the carrots. Clean, wash and drain the leek. Chop the carrots into 4-5 cm long, fine sticks. Cut leek into fine strips of equal length. Wash the thyme, shake dry and pluck off the leaves, except for a little to garnish.
- 3
Wash the chicken filet and dab dry. Remove the bottom fillets, cut both breast fillets into 3 flat pieces each (= 8 pieces). Cut open the freezer bag. Place pieces of meat in between and beat flat
- 4
Prepare the pasta in boiling salted water according to the instructions on the packet. Add vegetable strips approx. 2 minutes before the end of the cooking time
- 5
Place the egg, some pepper and a little salt in a deep plate and whisk with a fork. Mix cheese and thyme on a second plate. Put the flour on a third plate. Turn the chicken escalopes first in flour, then in egg and finally in parmesan. Heat sunflower oil in a large pan. Fry the chicken escalopes in it in 2 portions while turning for 3-4 minutes
- 6
Pour the vegetable spaghetti onto a sieve and drain. Heat tomato sauce and arrange on plates with the spaghetti and escalopes. Garnish with thyme
Nutrition Facts
610 kcal
65 g
19 g
43 g
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