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🍽️ Crispy Chicken Fillets with Cheese-Herb Crust on Pasta in Tomato Sauce

685 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• vine tomatoes 3 pcs.
• oil 2 tbsp.
• sugar 1 tbsp.
• tomatoes, chopped 400 g
• salt pinch
• pepper, black ground pinch
• parsley, fresh 20 g
• thyme, fresh 10 g
• parmesan, grated 3 tbsp.
• eggs 1 pc.
• wheat flour, type 405 2 tbsp.
• milk 3 tbsp.
• chicken breast fillets 600 g
• tagliatelle, fresh 500 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Halve the onion and peel it.
3. 3. Finely dice the onion.
4. 4. Rinse the tomatoes under running water.
5. 5. Remove the hard stem from the top of the tomatoes.
6. 6. Cut the tomatoes into small pieces.
7. 7. Heat two tablespoons of oil in a pot over medium heat.
8. 8. Add the sugar and diced onions to the hot oil.
9. 9. Fry the onions for about two minutes until they are golden brown.
10. 10. Add the canned tomatoes to the pot.
11. 11. Add the freshly diced tomatoes to the pot.
12. 12. Pour about 100 milliliters of water into the sauce.
13. 13. Let the sauce simmer for about 15 minutes, stirring occasionally.
14. 14. Season the sauce with salt and pepper to taste.
15. 15. Rinse the herbs under running water.
16. 16. Shake the herbs dry.
17. 17. Pluck the leaves from the herb stems.
18. 18. Finely chop the herbs.
19. 19. Place the chopped herbs in a bowl.
20. 20. Add the Parmesan to the bowl with the herbs.
21. 21. Crack the egg into the bowl.
22. 22. Add the flour to the bowl.
23. 23. Add the milk to the bowl.
24. 24. Add a pinch of salt to the bowl.
25. 25. Stir the ingredients in the bowl until you have a smooth mixture.
26. 26. Rinse the chicken breast fillets under running water.
27. 27. Pat the chicken fillets dry with a kitchen towel.
28. 28. Halve the chicken fillets lengthwise.
29. 29. Season the chicken schnitzels all over with salt.
30. 30. Season the chicken schnitzels all over with pepper.
31. 31. Line a baking tray with baking paper.
32. 32. Place the seasoned chicken schnitzels on the tray.
33. 33. Distribute the egg mixture evenly over the chicken schnitzels.
34. 34. Bake the schnitzels for about 10 minutes in the oven until golden brown.
35. 35. Bring about 5 liters of salted water to a boil in a large pot.
36. 36. Add the tagliatelle to the boiling water.
37. 37. Cook the tagliatelle for about 4 minutes until al dente.
38. 38. Drain the tagliatelle in a colander.
39. 39. Let the tagliatelle drain for a short moment.
40. 40. Place the tagliatelle on the plates.
41. 41. Pour the tomato sauce over the tagliatelle.
42. 42. Place the chicken schnitzels with Parmesan-herb crust alongside.
43. 43. Enjoy your meal!

Nutrition per serving

• kcal: 685
• Protein: 51 g · Fett/Fat: 28 g · Carbs: 61 g