Super spaghetti with chicken schnitzel

Ingredients for 2 servings:

• 4 tbsp flour
• 1 clove(s) garlic
• 2 m.-sized eggs
• 100 g bread(s), stale or breadcrumbs
• 10 g thyme dried or fresh as desired
• 1 chicken breast
• 180g spaghetti
• olive oil
• e.g. salt and pepper
• 1 clove(s) garlic, chopped
• 400 g cherry tomatoes, quartered
• 1 shot of balsamic vinegar
• 1 handful of basil leaves
• e.g. freshly grated Parmesan
• e.g. noodles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the tomato sauce (it can also be made on its own with spaghetti as a vegetarian version), heat olive oil in a large pan (or saucepan) over medium heat and sauté the roughly chopped garlic clove. Add the quartered tomatoes. Simmer for about 10-12 minutes, until the tomatoes are soft and appear “shrunken.” Stir in the vinegar and season with salt and pepper. For the schnitzels, cut the chicken breast in half lengthwise to create two thinner schnitzels. (Tip: Press down on the chicken breast with the flat of your hand to make it easier and more evenly cut.) In a blender, grind the other garlic clove, the thyme, and the breadcrumbs, or use ready-made breadcrumbs instead of breadcrumbs (finely chop the garlic first), and mix the ingredients. In a shallow bowl, add the flour, beaten eggs, and bread mixture. First coat the schnitzels in the flour (shake off any excess), then dip them in the egg. Finally, dip them in the breadcrumb mixture. Fry the schnitzels in a little olive oil in a pan over medium heat for about 7-9 minutes, until cooked through. Turn halfway through. Meanwhile, cook the pasta, drain, and reserve some of the cooking water. Add the pasta to the sauce and stir in a little of the cooking water. Serve everything on a plate and garnish with basil leaves and Parmesan cheese.