Chicken piccata with spaghetti

Name: Chicken piccata with spaghetti
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 large chicken fillets (approx. 225 g each); 2-3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 3-4 Tbsp Breadcrumbs; 30 g freshly grated Parmesan cheese; 2 Onions; 2–3 Garlic cloves; 1 Organic Lemon; 250 g Spaghetti Noodles; 8 TABLESPOONS Olive oil; 200 g frozen young peas; 4 Stem(s) Parsley; 7-10 Tbsp Lemon wedges

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 large chicken fillets (approx. 225 g each)
2-3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
3-4 Tbsp Breadcrumbs
30 g freshly grated Parmesan cheese
2 Onions
2–3 Garlic cloves
1 Organic Lemon
250 g Spaghetti Noodles
8 TABLESPOONS Olive oil
200 g frozen young peas
4 Stem(s) Parsley
7-10 Tbsp Lemon wedges

Directions

1
Dab the meat dry and cut in half lengthwise. Mix flour, 1/2 tsp salt and 1/2 tsp pepper. Whisk eggs. Mix breadcrumbs and parmesan. Peel onions and chop finely. Peel garlic and chop finely.
2
Wash lemon thoroughly, grate dry, finely grate peel. Halve lemon and squeeze juice.
3
Prepare the pasta according to the package instructions. Then pour into a sieve, quench briefly and drain well. In the meantime heat 4 tablespoons of oil in a large pan, first turn the meat in flour, then in egg and finally in breadcrumb mixture.
4
Fry in hot oil over medium heat for 3-4 minutes on each side.
5
In the meantime heat 4 tablespoons of oil in a pasta pot. Sauté onions and garlic until translucent. Add peas, lemon peel and lemon juice, heat briefly. Add noodles, mix well, heat and season well with salt and pepper.
6
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Arrange noodles and meat on plates, sprinkle with parsley and possibly garnish with lemon wedges.