Chicken medallions with Parmesan and tomato sauce

Ingredients for 2 servings:

• 400 g chicken breast
• 150 g Parmesan, freshly grated, more if desired
• 1 egg(s)
• 4 tomatoes, ripe
• Basil, fresh
• salt and pepper
• 1 clove(s) garlic
• Pasta or gnocchi
• Water (salt water)
• 1 small onion(s)
• Olive oil or clarified butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Briefly place the tomatoes in boiling water, then peel off the skin and cut the tomatoes (removing the stem) into small pieces. Finely dice the onions and garlic and sauté, then add the diced tomatoes and let them simmer for a while. Before serving, stir in the freshly chopped basil and season with salt and pepper. Cut the chicken breast fillets into small medallions (turkey medallions are also an option), pound them lightly, and season with salt and pepper. Then coat the medallions in egg and coat with Parmesan cheese. Fry the medallions in olive oil (or clarified butter, if you like) in a non-stick pan (this is important!). Serve with either pasta or gnocchi, which have been cooked in salted water in the meantime.