Chicken Piccata with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken fillet (s), approx. 125 g / piece
- 2 onions)
- 2 cloves garlic)
- 500 g tomato (s)
- 1 egg (s)
- 1 tablespoon breadcrumbs
- Salt and pepper, black as needed
- 100 g parmesan, freshly rated
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 150 ml tomato juice
- Paprika powder, noble sweet
- 1 pinch (s) sugar
- 500 g spahetti
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Halve the chicken fillets horizontally with a sharp knife so that small schnitzels are formed. Dice the onions very finely and finely chop the garlic. Quarter and core the tomatoes and roughly dice the pulp. Whisk the egg in a deep plate, mix the breadcrumbs with salt and pepper and the Parmesan cheese. Heat the olive oil in a large pan, sauté the onions until translucent and add the garlic, sauté briefly. Add tomatoes and simmer over medium heat for about 8-10 minutes. Add tomato paste and juice and bring to the boil again. Season to taste with pepper, salt and sugar. Cook the spaghetti as usual. Heat oil in a large pan. Turn the meat first in the egg and then in the parmesan breading. Fry the schnitzel over medium heat for approx. 2-3 minutes on each side. Season with salt and pepper and keep warm. Serve the drained spaghetti with meat and tomato sauce and garnish with basil.
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