Chicken Schnitzel Wrapped in Parmesan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- 1 onion (s)
- 1 tablespoon butter
- 1 sprig rosemary
- 100 ml white wine
- 250 ml poultry broth
- 200 ml cream
- 300 g pasta, (macaroni)
- salt
- 50 g tomato (s), dried, pickled
- 0.5 ½ bunch basil
- pepper
- 2 chicken breast fillet (s), double
- 3 egg (s)
- 100 g parmesan, freshly rated
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the garlic and onion. Heat the butter, sauté the garlic and onion in it. Add the rosemary, wine, stock and cream. Let everything reduce by about a third over a medium heat. Season the sauce with salt and pepper.
- Cook the pasta in plenty of salted water until firm to the bite, then drain.
- Drain the tomatoes and cut into small pieces. Rinse the basil, shake dry and cut finely.
- Mix the macaroni, tomatoes and a little basil with the sauce and keep warm.
- Rinse the meat, pat dry, remove fat and the like, halve horizontally and cut into small medallions. Gently pat flat between 2 layers of cling film.
- Whisk eggs and parmesan with a hand blender.
- Heat the oil in a pan, season the meat with salt and pepper and pull it through the egg and parmesan mixture. Fry immediately in the hot fat for 2 minutes on each side.
- Season the macaroni and sauce again to taste, arrange with the schnitzel and the remaining basil, serve immediately.
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