Chicken Milanese with spaghetti

Name: Chicken Milanese with spaghetti
Prep time: 1800 s
Total time: 1800 s
Yield: 4 Servings
Cuisine: italian
Ingredients: 2 chicken breasts; 400 g spaghetti; 6 cherry tomatoes; 15 g basil; 10 g marjoram; 3 shallots; 1 clove garlic; 1 chili pepper; 2 tbsp tomato paste; 1 tsp sugar; 50 ml balsamic vinegar; 60 ml red wine; 600 g canned crushed tomatoes; 2 eggs; 200 g grated Parmesan cheese; 50 g flour; 3 tbsp vegetable oil; 2 tbsp butter; salt; pepper; basil for serving

Based on 6 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

2	chicken breasts
400 g	spaghetti
6	cherry tomatoes
15 g	basil
10 g	marjoram
3	shallots
1 clove	garlic
1	chili pepper
2 tbsp	tomato paste
1 tsp	sugar
50 ml	balsamic vinegar
60 ml	red wine
600 g	canned crushed tomatoes
2	eggs
200 g	grated Parmesan cheese
50 g	flour
3 tbsp	vegetable oil
2 tbsp	butter
	salt
	pepper
	basil for serving

Metric

Imperial

How-To Videos

Utensils

frying pan
meat tenderizer
2 bowls
plastic wrap
rubber spatula
cutting board
knife
2 large pots
spatula

Nutrition per serving

Cal
921

Protein
53g

Fat
35g

Carb
93g

Step 1/6

Halve cherry tomatoes and set aside. Pluck basil and marjoram from stems. Finely chop and set aside. Peel and finely dice shallots. Peel and mince garlic. Deseed and finely chop chili pepper.

6 cherry tomatoes
15 g basil
10 marjoram
3 shallots
1 clove garlic
1 chili pepper

cutting board
knife

Halve cherry tomatoes and set aside. Pluck basil and marjoram from stems. Finely chop and set aside. Peel and finely dice shallots. Peel and mince garlic. Deseed and finely chop chili pepper.

Step 2/6

Heat olive oil in a pot set over medium-high heat. Add shallots and sauté for approx. 2 min. Add chili pepper, tomato paste, sugar, and garlic and cook for approx. 1 min. more. Deglaze with balsamic vinegar and red wine, and let reduce until slightly thickened, then add crushed tomatoes and cherry tomatoes. Reduce heat to medium-low and cook for approx. 5 min. more.

2 tbsp tomato paste
1 tsp sugar
50 ml balsamic vinegar
60 ml red wine
600 g canned crushed tomatoes

rubber spatula
large pot

Heat olive oil in a pot set over medium-high heat. Add shallots and sauté for approx. 2 min. Add chili pepper, tomato paste, sugar, and garlic and cook for approx. 1 min. more. Deglaze with balsamic vinegar and red wine, and let reduce until slightly thickened, then add crushed tomatoes and cherry tomatoes. Reduce heat to medium-low and cook for approx. 5 min. more.

Step 3/6

Meanwhile, bring a pot of water to a boil. Add salt and spaghetti and cook according to package instructions.

400 g spaghetti
salt

large pot

Meanwhile, bring a pot of water to a boil. Add salt and spaghetti and cook according to package instructions.

Step 4/6

Cut chicken breast into desired pieces. Transfer to plastic wrap and cover with plastic wrap. Using a meat tenderizer, pound the chicken breasts until as thin as possible and set aside. Crack eggs into a bowl and whisk. Add grated Parmesan cheese and stir to combine. Add flour to another bowl. Remove chicken breast from plastic foil and season with salt and pepper on both sides. Dredge in flour, then in Parmesan-egg coating and in flour again.

2 chicken breasts
2 eggs
200 g grated Parmesan cheese
50 g flour
salt
pepper

meat tenderizer
2 bowls
plastic wrap
cutting board
knife

Cut chicken breast into desired pieces. Transfer to plastic wrap and cover with plastic wrap. Using a meat tenderizer, pound the chicken breasts until as thin as possible and set aside. Crack eggs into a bowl and whisk. Add grated Parmesan cheese and stir to combine. Add flour to another bowl. Remove chicken breast from plastic foil and season with salt and pepper on both sides. Dredge in flour, then in Parmesan-egg coating and in flour again.

Step 5/6

Heat vegetable oil in a frying pan over medium-high heat. Add butter and fry chicken cutlets for approx. 2 - 3 min., until crispy and golden brown. Transfer to paper towel and let drain.

3 tbsp vegetable oil
2 tbsp butter

frying pan
spatula

Heat vegetable oil in a frying pan over medium-high heat. Add butter and fry chicken cutlets for approx. 2 - 3 min., until crispy and golden brown. Transfer to paper towel and let drain.

Step 6/6

Drain spaghetti and add to the sauce. Stir in basil and marjoram. Slice chicken cutlets and serve with spaghetti and sauce. Season with salt and pepper and garnish with basil. Enjoy!

salt
pepper
basil for serving

cutting board
knife

Drain spaghetti and add to the sauce. Stir in basil and marjoram. Slice chicken cutlets and serve with spaghetti and sauce. Season with salt and pepper and garnish with basil. Enjoy!