Chicken Milanese

Ingredients for 1 servings:

• 250 g chicken breast
• 1 egg(s)
• n. B. Flour
• 40 g Parmesan
• 1 tsp herbs, Italian
• some garlic
• salt and pepper
• n. B. Oil
• 80 g tagliatelle
• salt water
• e.g. pesto rosso or tomato sauce

Instructions

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

Chicken breast tips in Parmesan and egg coating on tagliatelle pesto rosso

This is a delicious variation of Piccata Milanese, with small pieces of chicken breast instead of schnitzel. Bring the pasta water to a boil with salt. Cut the chicken breast into bite-sized pieces, 2-3 cm in diameter. Fill a soup bowl with flour. In a second soup bowl, mix finely grated Parmesan, salt, pepper, and an egg well. Add Italian herbs and finely chopped garlic, if desired. Moisten the chicken breast pieces under the tap, drain slightly, and coat in flour until completely coated. Mix the chicken breast and the Parmesan-egg mixture together, ensuring the mixture adheres to the chicken breast pieces. Heat oil (e.g., olive oil) in a large pan to 2/3 heat and fry the pieces evenly for about 10 minutes, turning them several times and keeping them separate. Make sure the pieces don’t stick and burn if there is a lack of oil in places. Meanwhile, cook the tagliatelle until al dente, drain, and return it to the pot. Mix well with the pesto rosso or other tomato sauce and heat gently. Serve the pasta and chicken breast pieces side by side on a plate, adding more salt if desired.