Chicken Breast Piccata Milanese

Ingredients for 3 servings:

• 1 onion(s)
• 2 garlic cloves
• 2 sprigs of thyme
• 40 g tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• Salt and pepper, freshly ground
• 1 tsp sweet paprika powder
• 1 tsp curry powder
• 1 pinch of sugar
• possibly vegetable broth
• 1 tbsp oil
• 1 tbsp butter
• 2 eggs
• 40 g Parmesan
• 50 g flour
• 3 chicken breasts
• 1 pinch of herbal salt
• 1 tbsp butter
• 1 tbsp oil
• 240 g spaghetti
• 1 slice(s) lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the tomato sauce, peel and finely chop the onion and garlic. Heat the oil and butter in a saucepan and sauté the onion and garlic. Stir in the tomato paste and sweat. Add the canned tomatoes, bring to a boil, and simmer on low heat for 20 minutes. Season the sauce with salt, pepper, paprika, curry powder, sugar, and thyme. If desired, add vegetable stock. For the Chicken Piccata Milanese, crack the eggs into a shallow dish and beat with a fork. Grate the Parmesan cheese and mix in well. Place the flour on a shallow dish. Pat the chicken breast dry and flatten it slightly between cling film. Then season the meat with herb salt and pepper. Coat the meat in flour and coat it in the egg and cheese mixture. Melt the oil and butter in a pan and fry the chicken breast on both sides for 10-15 minutes, depending on the thickness of the meat. Meanwhile, boil the pasta water and cook the spaghetti until al dente, then drain in a colander. Serve the chicken piccata Milanese with the spaghetti and tomato sauce on plates. Sprinkle with Parmesan cheese, if desired, and garnish with a lemon wedge.