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Chicken schnitzel with garlic pappardelle and tomato chutney
Chicken schnitzel with garlic pappardelle and tomato chutney
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate schnitzels with tangy tomato chutney.
Ingredients:
  • 1/2 red onion, finely chopped
  • 4.00 garlic cloves, crushed
  • 45.00 gm firmly packed brown sugar
  • 2 tsp fresh thyme leaves
  • 400g cherry tomatoes, halved
  • 250g dried pappardelle or tagliatelle pasta
  • 56.88 gm olive oil
  • 62.50 gm dry white wine
  • 40.00 ml finely shredded fresh basil leaves
  • 4 Ingham Fresh Chicken Breast Schnitzels
  • 60g baby spinach leaves
Instructions:
  • In a small saucepan, combine onion, garlic, sugar, vinegar, thyme, and half of the tomatoes. Bring to a boil over medium heat, then lower the heat and simmer for 15 minutes until the liquid evaporates. Add the remaining tomatoes and let the mixture cool.
  • Cook the pasta in a pot of boiling salted water according to the package instructions until tender. Drain and cover to keep warm.
  • - Heat 1 tablespoon of oil in a saucepan over medium-high heat. - Sauté garlic for 30 seconds until fragrant. - Pour in wine and cream, bring to a boil. - Lower heat to medium-low and simmer uncovered for 5 minutes until the sauce thickens. - Add basil and pasta, season with salt and pepper, and gently toss to coat.
  • Heat the rest of the oil in a large frying pan over medium heat. Fry the schnitzels, turning occasionally, until they are golden and cooked through, which should take about 2-3 minutes on each side. Serve the schnitzels alongside pappardelle, chutney, and spinach.

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