Mini hunter's schnitzel pasta

Ingredients for 2 servings:

• 250 g chicken breast
• 50 g flour
• 3 eggs
• 50 g breadcrumbs
• 3 pinches of salt
• 3 pinches of pepper
• 2 tbsp vegetable oil
• 2 tbsp olive oil
• 4 shallots
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 500 g mushrooms
• 200 ml beef broth
• 100 g cream
• 200 g pasta, e.g. B. Pappardelle
• salt water
• Parsley
• Spice(s) of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, cut the chicken breast into strips. Then coat the meat first in flour, then in egg, and finally in breadcrumbs. Place everything in a pan preheated with vegetable oil, season with salt and pepper to taste, and fry until golden brown. Set the finished chicken cutlets aside and keep warm. Now finely chop the shallots and garlic and lightly fry them with the tomato paste in a pan with olive oil. Then quarter the mushrooms and add them too. Sauté everything for a while, then add the beef broth. Finally, stir in the cream and season with salt, pepper, paprika, etc. to taste. In the meantime, cook the pasta in salted water until al dente. Now add the pasta to the pan and mix everything together evenly. Finally, add some fresh parsley, chives, etc., if desired, and arrange the mini chicken hunter’s cutlets on top of the pasta.