Gnocchi with peas and Parmesan
Chicken Milanese with spaghetti
Difficulty
Medium 👍30
min.
Preparation
0
min.
Baking
0
min.
Resting
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 |
Metric
Imperial
Utensils
- cutting board
- knife
- rubber spatula
- large pot
- meat tenderizer
- 2 bowls
- plastic wrap
- frying pan
- spatula
Nutrition per serving
Cal
921
921
Protein
53 g
53 g
Fat
35 g
35 g
Carb
93 g
93 g
Step 1/6
- 6 cherry tomatoes
- 15 g basil
- 10 oz 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
- 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
- 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
- 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
- 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
- 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!
in Berlin