Schnitzel Milano

Ingredients for 2 servings:

• 2 small chicken fillets
• salt and pepper
• Flour
• 1 egg(s)
• 100 g Parmesan, grated
• Clarified butter
• ½ onion(s)
• 3 tomatoes
• 2 tbsp tomato paste
• Sugar
• 100g spaghetti
• olive oil
• Pesto (amount to taste)
• 6 basil leaves
• ½ lemon(s), cut into two quarters

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Piccata of chicken fillet in a Parmesan and egg coating with tomato sauce and pesto spaghetti

Rinse the chicken fillets under cold water, pat dry, and flatten. Season with salt and pepper, and coat in flour. Whisk the egg on a plate and mix with the Parmesan cheese. Dip the schnitzel in the egg and Parmesan mixture, toss the schnitzel in the mixture, and fry in clarified butter over low heat until golden brown on both sides. Drain on kitchen paper and keep warm. Cook the spaghetti al dente in boiling salted water according to the package instructions. For the tomato sauce, peel and finely dice the onion. Add the olive oil to the remaining cooking fat in the pan and sweat the onions until translucent. Deseed and finely chop the tomatoes, and add them to the onions. Add the tomato paste and bring everything to a boil. Season with salt, pepper, and sugar. For the pesto spaghetti, drain the spaghetti, let it drain, and return it to the pot. Add the pesto (store-bought or homemade) and a little more Parmesan cheese, and toss everything briefly. Place spaghetti with schnitzel and tomato sauce on plates and garnish with basil leaves and lemon quarters.