Piccata Milanese My Way

Summary

Ingredients

• 600 g chicken breasts or turkey schnitzel
• 4 egg (s)
• 70 g parmesan, freshly rated
• 1 ½ tablespoon herbs Provence, sep.
• 1 can tomato (s) (pizza tomatoes), 400 ml
• 0.5 ½ onion (s)
• 2 cloves garlic
• 200 g sour cream or creme fraiche
• 400 g ribbon pasta, reen or spahetti
• 3 tablespoon flour, (preferably double-handled)
• Basil, fresh
• salt and pepper
• sugar
• butter
• olive oil

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Instructions

1. Whisk the eggs in a bowl and mix with the parmesan and herbs. Divide the chicken breast or halve the turkey escalope. Pound a little flat, season with salt and pepper and turn briefly in the flour. Then pull through the egg / cheese mixture and fry in a pan with a mixture of olive oil and butter (not too short) over medium heat until golden brown.
2. Cook the pasta in salted water until al dente and drain.
3. Chop the onion and garlic very finely and sauté in olive oil until they are relatively soft. Add chunky tomatoes and season with salt, pepper and a pinch of sugar. Let simmer gently for about 10 minutes. Finally, fold in the sour cream and the finely chopped basil leaves and season again to taste.
4. Mix the pasta with the sauce and arrange on plates with the schnitzel.
5. Delicious variant (goes a little faster and also tastes very tasty): Boil the spaghetti and drain. Briefly sauté the garlic in a little olive oil or butter in a saucepan, add the sour cream and mix with the pasta. Then a fruity-fresh tomato salad.