Schnitzel alla Caprese au gratin

Name: Schnitzel alla Caprese au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 8 discs Parma ham; 1 Onion; 1 Garlic clove; 600 g cherry tomatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 7-10 Tbsp Sugar; 125 g Mozzarella cheese; 300 g ribbon noodles; 3 TABLESPOONS Basil Pesto; 7-10 Tbsp Basil; 8 wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
8 discs Parma ham
1 Onion
1 Garlic clove
600 g cherry tomatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
7-10 Tbsp Sugar
125 g Mozzarella cheese
300 g ribbon noodles
3 TABLESPOONS Basil Pesto
7-10 Tbsp Basil
8 wooden skewers

Directions

1
Cut the chicken fillets in half crosswise to make 8 escalopes. Put a slice of ham on each cutlet, fold it up and fix it with wooden skewers. Peel onion and garlic and dice finely. Wash the tomatoes, halve about 1/3 of the tomatoes. Heat the oil in a large pan. Fry the chicken pockets on each side. Take out, season with salt and pepper
2
Sauté the tomatoes, onion and garlic in hot frying fat, reduce heat and fry for 1-2 minutes. Take out about 1/3 of the tomatoes. Deglaze remaining tomatoes with cream and bring to the boil. Let simmer for about 2 minutes. Season with salt, pepper and sugar. Spread the tomato cream in an ovenproof casserole dish. Place the chicken escalope on top. Cut mozzarella into slices and pluck into pieces. Spread on the meat with the remaining tomatoes. Gratinate in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10-12 minutes
3
Cook pasta in boiling salted water according to package instructions. Drain, drain and mix with pesto. Garnish cutlets with basil. Add pesto pasta