Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 634 / Protein 56g / Carbohydr. 61g / Fat 18g
Ingredients (2 servings)
|800 ml||tomatoes (canned)|
|vegetable oil for frying|
|Parmesan for serving|
large saucepan, large frying pan, cooking tongs, 2 large bowls, food mill, whisk, cooking spoon, cutting board, knife
Pinot Noir, aged 3 – 5 years
This classic red wine is produced in most of the world’s winemaking regions. Its silky tannin structure complements the tomato and parmesan in this dish.
Finely dice onion. Cut each chicken breast into three equal-sized pieces.
cutting board, knife
1 onion / 2 chicken breasts
In a large saucepan, sauté onion in some vegetable oil over medium heat for approx. 3 – 4 min. until translucent. Add tomatoes and oregano to pan and cook for approx. 8 – 10 min. until sauce begins to thicken. Season with salt and pepper.
large saucepan, cooking spoon
800 ml tomatoes / 2 tbsp oregano / salt / pepper / vegetable oil for frying
In a large bowl, mix together Parmesan and breadcrumbs. Season with salt and pepper.
large bowl, cooking spoon
40 g Parmesan / 80 g breadcrumbs / salt / pepper
In a separate large bowl, beat together two eggs until foamy. Using tongs, dip chicken cutlets into the egg mixture and then the breadcrumb mixture. Place on a plate and set aside.
cooking tongs, large bowl, whisk
In a large frying pan, sauté chicken in some vegetable oil over medium heat for approx. 2 – 3 min. per side until golden. Set aside.
large frying pan
vegetable oil for frying
Strain sauce through a food mill into a large bowl. On a plate, layer tomato sauce and chicken cutlets. Garnish with freshly shaved Parmesan, if desired. Enjoy!
food mill, large bowl
Parmesan for serving