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Chicken milanese with spaghetti
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Total Time:
45 minutes
Italian-style tomato spaghetti with crispy chicken.
Ingredients:
  • 2 cloves of garlic
  • ½ a bunch of fresh basil
  • 1 x 400 g tin of plum tomatoes
  • 2 x 150 g skinless free-range chicken breasts
  • 100 g plain flour
  • 2 large free-range eggs
  • 100 g breadcrumbs
  • 30 g Parmesan cheese
  • 150 g dried spaghetti
Instructions:
  • Peel and thinly slice the garlic. Pluck the basil leaves and finely chop the stems. In a medium saucepan over medium heat, sauté the garlic and basil stems in a splash of oil until golden, about 2 minutes. Crush the canned tomatoes in the saucepan and add a tin of water. Season, simmer for 30 minutes until thick. Pound chicken breasts to 5mm thickness. Prepare three shallow bowls with flour, beaten eggs, and a mixture of breadcrumbs and half of the Parmesan. Coat chicken in flour, egg, and breadcrumb mixture. Fry chicken in oil until golden and cooked through. Cook spaghetti, drain, and mix with tomato sauce. Serve pasta with crispy chicken, remaining Parmesan, and basil leaves.

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