← All recipes

🥗 Crispy Chicken Piccata with Spinach Noodles and Fresh Tomato Basil Salad

635 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• salt pinch
• parmesan, grated 40 g
• eggs 4 pcs.
• wheat flour, type 405 6 tbsp
• pepper, black ground pinch
• bell pepper pinch
• vine tomatoes 2 pcs.
• basil, fresh 30 g
• balsamic vinegar, dark 2 tbsp
• olive oil 3 tbsp
• honey 1 tbsp
• oil 5 tbsp
• tagliatelle, fresh 500 g
• heavy cream 150 g
• leaf spinach 300 g

Instructions

1. 1. Rinse the chicken fillet under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut each fillet horizontally through the middle.
4. 4. Divide the meat into two equal cutlets until you have 6 pieces.
5. 5. Season all cutlets all over with salt.
6. 6. Put parmesan, eggs, flour, salt, pepper, and paprika into a bowl.
7. 7. Mix the ingredients for the breading well together.
8. 8. Fill about 4 liters of water into a large pot.
9. 9. Salt the water and bring it to a boil.
10. 10. Rinse the tomatoes under running water.
11. 11. Halve the tomatoes and remove the hard stem attachment.
12. 12. Cut the tomatoes into pieces about 2 cm in size.
13. 13. Wash the basil and dry the leaves well.
14. 14. Chop the basil leaves and the tender stems finely.
15. 15. Whisk balsamic vinegar, olive oil, and honey in a separate bowl.
16. 16. Season the dressing mixture with salt and pepper.
17. 17. Fold in the tomato pieces and the chopped basil into the dressing mixture.
18. 18. Heat oil in a large frying pan over medium to high heat.
19. 19. Dip three chicken cutlets completely into the breading.
20. 20. Place the breaded cutlets into the hot pan.
21. 21. Fry the cutlets on both sides for about 1 to 2 minutes until golden brown.
22. 22. Remove the finished cutlets from the pan.
23. 23. Place them on a piece of aluminum foil.
24. 24. Keep the cutlets warm until you serve them.
25. 25. Repeat the frying process with the remaining chicken cutlets.
26. 26. Put the tagliatelle into the boiling salted water.
27. 27. Cook the pasta for about 4 minutes until al dente.
28. 28. Drain the pasta in a colander.
29. 29. Save about one cup of the pasta cooking water.
30. 30. Bring the heavy cream to a boil in the same pot.
31. 31. Add the spinach to the boiling cream.
32. 32. Stir the spinach well until it wilts.
33. 33. Let the spinach cook in the cream for about 1 minute.
34. 34. Season the spinach cream mixture with salt and pepper.
35. 35. Add some of the saved pasta water if the mixture is too thick.
36. 36. Fold the drained tagliatelle into the spinach cream.
37. 37. Distribute the pasta onto the plates.
38. 38. Place the warm chicken piccata cutlets on top of the pasta.
39. 39. Serve the dish together with the basil tomato salad.

Nutrition per serving

• kcal: 635
• Protein: 49 g · Fett/Fat: 36 g · Carbs: 37 g