Piccata Milanese my way

Ingredients for 4 servings:

• 600 g chicken breast or turkey schnitzel
• 4 eggs
• 70 g Parmesan, freshly grated
• 1 ½ tbsp herbs de Provence, dried
• 1 can tomato(s) (Pizza tomatoes), 400 ml
• ½ onion(s)
• 2 cloves garlic
• 200 g sour cream or creme fraiche
• 400 g tagliatelle, green pasta or spaghetti
• 3 tbsp flour (preferably double-handled)
• Basil, fresh
• salt and pepper
• Sugar
• butter
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the eggs in a bowl and mix with the Parmesan cheese and herbs. Divide the chicken breast, if desired, or halve the turkey cutlets. Flatten slightly, season with salt and pepper, and coat briefly in the flour. Then toss in the egg and cheese mixture and fry in a pan with a mixture of olive oil and butter (just enough) over medium heat until golden brown. Cook the pasta in salted water until al dente and drain. Finely chop the onion and garlic and sauté in olive oil until relatively soft. Add the chopped tomatoes and season with salt, pepper, and a pinch of sugar. Simmer gently for about 10 minutes. Finally, stir in the sour cream and finely chopped basil leaves and season again to taste. Mix the pasta with the sauce and serve on plates with the cutlets. A delicious variation (quicker and also very tasty): Cook the spaghetti and drain. In a pot, briefly sauté garlic in a little olive oil or butter, add sour cream, and mix with the pasta. Then serve with a fruity, fresh tomato salad.