Chicken escalope with spinach noodles

Name: Chicken escalope with spinach noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 500 g Chicken filet; 2-3 TABLESPOONS Mustard; 5-6 Tbsp Breadcrumbs; 1 medium onion; 1 Garlic clove; 250 g cherry tomatoes; 400 g short noodles (e.g. penne); 3 TABLESPOONS butter/margarine; 400 g frozen young spinach (chopped)

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
500 g Chicken filet
2-3 TABLESPOONS Mustard
5-6 Tbsp Breadcrumbs
1 medium onion
1 Garlic clove
250 g cherry tomatoes
400 g short noodles (e.g. penne)
3 TABLESPOONS butter/margarine
400 g frozen young spinach (chopped)

Directions

1
Boil up plenty of salted water. Wash the meat, dab dry and cut into about 8 small cutlets. Season with little salt and pepper. Coat all around with mustard. Turn in breadcrumbs and press lightly.
2
Peel and chop onion and garlic. Wash and halve the tomatoes. Cook the pasta in boiling water for about 10 minutes until al dente.
3
In the meantime heat 1 tablespoon of fat in a pot. Brown the onion and garlic in it. Add frozen spinach and 3 tbsp. water. Season with salt and pepper. Cover and let thaw for about 5 minutes at medium heat.
4
Add the tomatoes, cover and stew for another 3 minutes.
5
Heat 2 tablespoons of fat in a coated frying pan. Fry the escalopes for about 6 minutes until golden brown. Drain the noodles and put them back into the pan. Mix noodles with spinach and tomatoes. With
6
Serve with the chicken escalopes.