Summary

Ingredients

• 2 chicken breast fillet (s) or chicken schnitzel, approx. 100 g each
• 2 slices cooked ham
• 2 slices Gouda, not too thin
• 1 egg (s)
• some flour
• 25 g parmesan, freshly rated
• salt and pepper
• Clarified butter or rapeseed oil
• 125 g pasta your choice, e.., Taliatelle, Pappardelle, Fusilli.
• 125 g asparaus, white
• 125 g asparaus, reen
• 2 tablespoon butter
• 75 ml cream, approx.
• 5 cherry tomato (s)
• some basil leaves, fresh

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Instructions

1. Plate the chicken schnitzel between cling film, season with salt and pepper, top with ham and cheese, fold up and secure with roulade needles (or toothpicks). Season the outside with a little salt and pepper. Whisk the egg, mix in the freshly grated Parmesan. Flour the meat lightly, knock off excess flour. Then turn in the parmesan batter. Fry very slowly on both sides in hot clarified butter in a coated pan until golden.
2. Bring the water to the boil, season with salt and cook the pasta in it until al dente.
3. Wash and peel the asparagus (the green only in the lower third) and cut diagonally into slices approx. 0.5 to 1 cm thick. Heat the butter in a non-stick pan and fry the asparagus pieces in it. Deglaze with some of the pasta boiling water, put on the lid and simmer for about 7 - 8 minutes. If necessary, add a little more cooking water. Pour in the cream and simmer a little. Add the drained pasta and the previously quartered cherry tomatoes, season with salt, pepper and freshly chopped basil and mix everything well.
4. Halve the chicken schnitzel at an angle and arrange on top of the asparagus noodles.
5. You can also use turkey schnitzel - but I personally like the dish better with chicken breast fillet.