Summary

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

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Instructions

1. 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.
2. Cook the pasta in plenty of salted water until firm to the bite, then drain.
3. Drain the tomatoes and cut into small pieces. Rinse the basil, shake dry and cut finely.
4. Mix the macaroni, tomatoes and a little basil with the sauce and keep warm.
5. 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.
6. Whisk eggs and parmesan with a hand blender.
7. 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.
8. Season the macaroni and sauce again to taste, arrange with the schnitzel and the remaining basil, serve immediately.