Chicken piccata

Name: Chicken piccata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 2 Onions; 2-3 Garlic cloves; 500 g Tomatoes; 1 Egg; 1-2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g freshly grated Parmesan cheese; 2-3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 150 ml Tomato juice; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 300 g Spaghetti; 2 TABLESPOONS Oil; 7-10 Tbsp Basil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
2 Onions
2-3 Garlic cloves
500 g Tomatoes
1 Egg
1-2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g freshly grated Parmesan cheese
2-3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
150 ml Tomato juice
7-10 Tbsp Sweet peppers
1 pinch Sugar
300 g Spaghetti
2 TABLESPOONS Oil
7-10 Tbsp Basil

Directions

1
Wash the meat and dab dry with kitchen paper. Cut each chicken filet in half lengthwise with a sharp knife. Peel and finely chop the onions. Peel garlic and chop finely. Clean, wash and roughly dice the tomatoes.
2
Whisk the egg in a deep dish. Mix breadcrumbs, salt, pepper and parmesan. Heat olive oil in a large frying pan and sauté onions until translucent. Add garlic, sauté briefly, add tomatoes and braise over medium heat for 8-10 minutes.
3
Then add tomato paste, sweat briefly, deglaze with tomato juice, bring to the boil again and season to taste with salt, paprika, pepper and sugar. In the meantime, put spaghetti in boiling salted water and cook for 9-10 minutes.
4
Heat the oil in a large frying pan. Turn the meat first in egg, then in parmesan. Pour into the hot oil and fry over medium heat for 2-3 minutes on each side. Then season with salt and pepper.
5
Pour the spaghetti into a sieve, quench briefly. Arrange spaghetti and two pieces of meat with tomato sauce on plates. Serve garnished with basil as desired.