Summary

Ingredients

• 250 g chicken breast
• 50 grams flour
• 3 egg (s)
• 50 g breadcrumbs
• 3 pinches salt
• 3 pinch (s) pepper
• 2 tablespoon vegetable oil
• 2 tablespoon olive oil
• 4 shallot (s)
• 1 clove garlic
• 1 tablespoon tomato paste
• 500 g mushrooms
• 200 ml beef broth
• 100 g cream
• 200 g pasta, e.., Pappardelle
• Salt water
• parsley
• Spice (s) your choice

Print Recipe Pin Recipe

Instructions

1. First cut the chicken breast into strips. Then turn the meat first in flour, then in the egg and then in the breadcrumbs. Put everything in a pan preheated with vegetable oil and season with salt and pepper and fry until golden brown.
2. Put the finished chicken schnitzel aside and keep warm. Now finely chop the shallots and garlic and lightly fry them with the tomato paste in a pan with olive oil.
3. Then quarter the mushrooms and add them as well. Sweat everything a little and then add the beef broth. Finally, stir in the cream and season with salt, pepper, paprika etc. to taste.
4. In between cook the pasta in salted water until al dente. Now put the pasta in the pan and stir everything together evenly.
5. Finally, add a little fresh parsley, chives etc. if you like and serve the mini chicken schnitzel on top of the noodles.