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🍽️ Chicken Piccata with Apple-Tomato Vegetables and Gnocchi

640 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• cherry tomatoes 500 g
• apples, red 2 pc.
• thyme, fresh 5 g
• oil 4 tbsp
• sugar 1 tbsp
• tomato paste 4 tbsp
• vegetable broth 150 ml
• chicken breast fillets 600 g
• parmesan 60 g
• eggs 2 pc.
• herbs of Provence, dried 1 tsp
• salt pinch
• gnocchi, fresh 800 g
• pepper, black ground pinch

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Dice the onion into fine cubes.
3. 3. Rinse the tomatoes under running water.
4. 4. Rinse the apples under running water.
5. 5. Halve the apples and remove the core.
6. 6. Dice the apples.
7. 7. Wash the thyme and shake it dry.
8. 8. Tie the thyme sprigs together with a string.
9. 9. Heat 2 tablespoons of oil in a pot over medium heat.
10. 10. Sauté the onion cubes with 1 tablespoon of sugar for about 2 minutes until translucent.
11. 11. Add the apple and tomato cubes.
12. 12. Fry the vegetables for approx. 3 minutes.
13. 13. Stir in the thyme and tomato paste.
14. 14. Deglaze the vegetables with broth.
15. 15. Simmer the vegetables covered over low heat for about 15 minutes.
16. 16. Rinse the chicken breast fillets.
17. 17. Pat the fillets dry.
18. 18. Halve the fillets flat to create 8 equal cutlets.
19. 19. Grate the Parmesan finely into a deep plate.
20. 20. Add the eggs and the Herbs de Provence.
21. 21. Whisk the mixture into a homogeneous mass.
22. 22. Coat the chicken cutlets in the Parmesan-egg mixture.
23. 23. Ensure the cutlets are evenly coated.
24. 24. Heat 2 tablespoons of oil in a pan over high heat.
25. 25. Fry the cutlets on all sides for about 6 minutes until golden brown.
26. 26. Turn the cutlets several times during cooking.
27. 27. Bring approx. 5 liters of salted water to a boil in a pot, covered.
28. 28. Cook the gnocchi in boiling, non-bubbling salted water.
29. 29. Remove the gnocchi from the water as soon as they float to the surface.
30. 30. Mash the tomatoes in the vegetables roughly with a fork.
31. 31. Season the apple-tomato vegetables with salt and pepper.
32. 32. Remove the thyme sprigs from the vegetables.
33. 33. Remove the gnocchi from the water with a slotted spoon.
34. 34. Let the gnocchi drain briefly.
35. 35. Plate the gnocchi.
36. 36. Serve the tomato sauce over or alongside the gnocchi as desired.

Nutrition per serving

• kcal: 640
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 64 g