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🍝 Chicken Breast in Sesam Crust with Tagliatelle and Arugula Pesto

990 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls arugula
• 2 garlic cloves
• 6 sprigs tarragon
• 40 g parmesan
• 5 tbsp olive oil
• salt
• pepper
• 300 g tagliatelle
• 4 chicken breast fillets
• 4 tbsp flour
• 2 eggs
• 100 g sesame seeds
• 6 tbsp oil (for frying)

Instructions

1. 1. Wash the arugula thoroughly and spin it dry.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the tarragon, shake it dry, and pluck off the leaves.
4. 4. Set aside four nice tarragon tips for decoration.
5. 5. Grate the Parmesan finely.
6. 6. Put the arugula, garlic, and tarragon leaves into a blender.
7. 7. Pour in the olive oil and blend everything into a sauce.
8. 8. Stir the grated Parmesan into the sauce.
9. 9. Season the herb sauce with salt and pepper to taste.
10. 10. Cook the tagliatelle in plenty of boiling salted water until al dente.
11. 11. Wash the chicken breast fillets and pat them dry.
12. 12. Slice the fillets horizontally into two thin cutlets.
13. 13. Put the flour into a shallow plate.
14. 14. Whisk the eggs in a second deep plate.
15. 15. Put the sesame seeds into a third deep plate.
16. 16. Salt and pepper the chicken slices.
17. 17. Coat the chicken slices first in the flour.
18. 18. Then dip them into the whisked eggs.
19. 19. Finally, press them firmly into the sesame seeds.
20. 20. Heat the oil in a wide pan.
21. 21. Fry the breaded chicken cutlets in batches over medium heat.
22. 22. Cook them for 7 to 9 minutes, turning them once.
23. 23. Drain the cooked pasta in a sieve.
24. 24. Plate the pasta, chicken cutlets, and herb sauce.
25. 25. Garnish the dish with the remaining tarragon tips.

Nutrition per serving

• kcal: 990
• Protein: 70 g · Fett/Fat: 48 g · Carbs: 68 g