Difficulty: Easy
Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 634 / Protein 56g / Carbohydr. 61g / Fat 18g
Ingredients (2 servings)
1 | onion |
2 | chicken breasts |
800 ml | tomatoes (canned) |
2 tbsp | oregano |
40 g | Parmesan |
80 g | breadcrumbs |
2 | eggs |
salt | |
pepper | |
vegetable oil for frying | |
Parmesan for serving |
Utensils
large saucepan, large frying pan, cooking tongs, 2 large bowls, food mill, whisk, cooking spoon, cutting board, knife
Wine Tip
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.
Step 1
Finely dice onion. Cut each chicken breast into three equal-sized pieces.
cutting board, knife
1 onion / 2 chicken breasts
Step 2
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
Step 3
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
Step 4
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
2 eggs
Step 5
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
Step 6
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
Dining and Cooking