Chicken Cutlet with Herb Parmesan Coating

Name: Chicken Cutlet with Herb Parmesan Coating
Prep time: 60 min
Total time: 60 min
Yield: 2 Portionen
Ingredients: 1 piece medium-sized Onion; 1 piece Garlic clove; 2 tbsp Olive oil; 1 pack chunky Tomatoes; 1 tsp dried Oregano; 1 pinch Salt; 1 pinch Pepper; 250 g Carrots; 250 g Leek; 8 Stiele fresh Thyme; 400 g double Chicken fillet; 300 g Spaghetti; 1 piece Egg (Gr. M); 75 g freshly grated Parmesan or vegetarian hard Cheese; 40 g Flour; 2 tbsp Sunflower oil

Main dish

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This recipe for chicken cutlet with herb parmesan coating is a real treat! The combination of tender chicken cutlets, a crispy crust and an aromatic tomato sauce is simply irresistible. I like to make this dish when I want to cook something special without spending hours in the kitchen. The preparation is a bit more complex, but the result is worth it. It tastes especially good with fresh spaghetti and a crunchy salad. A great dish for a cozy dinner for two or with friends!

Ingredients (16 ingredients)

1 piece medium-sized Onion
1 piece Garlic clove
2 tbsp Olive oil
1 pack chunky Tomatoes
1 tsp dried Oregano
1 pinch Salt
1 pinch Pepper
250 g Carrots
250 g Leek
8 Stiele fresh Thyme
400 g double Chicken fillet
300 g Spaghetti
1 piece Egg (Gr. M)
75 g freshly grated Parmesan or vegetarian hard Cheese
40 g Flour
2 tbsp Sunflower oil

Preparation (10 steps)

Prepare Onion and Garlic

Thermomix® Setting

3 sec/Speed 5

Place 1 medium-sized, peeled onion in the mixing bowl and chop for 3 seconds/speed 5. Add 1-2 cloves of garlic and chop for 3 seconds/speed 7. Use the spatula to push everything down from the edge.

Sauté Onion and Garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tbsp olive oil and sauté for 3 min./120°C/speed 1.

180

Prepare Tomato Sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 1 pack (500 g) of chunky tomatoes, a good 1 tsp of dried oregano, salt and pepper and simmer for 5 min./100°C/speed 1.

300

Prepare Vegetables

Peel and wash 250 g carrots. Clean, wash and drain 1 stalk of leek (approx. 250 g). Shave carrots into 4–5 cm long, fine sticks. Cut leek into equally long fine strips. Wash 8-10 sprigs of fresh thyme, shake dry and pluck the leaves, except for some for garnish.

Prepare Chicken Fillet

Wash and pat dry 1 (approx. 400 g) large double chicken fillet. Remove the under fillets, cut both breast fillets into 3 flat pieces each (= 8 pieces). Cut open freezer bags. Place pieces of meat in between and flatten.

Cook Vegetable Spaghetti

Thermomix® Setting

10 min/212°F/Speed 1 100

Place 300 g spaghetti and the prepared vegetables in the mixing bowl, cover with water, add salt and cook according to package instructions for 10 min./100°C/speed 1. Add vegetable strips about 2 minutes before the end of the cooking time.

600

Prepare Parmesan Crust

Place 1 egg (size M), some pepper and a little salt in a deep plate and whisk with a fork. Mix 75 g freshly grated Parmesan or vegetarian hard cheese and thyme on a second plate. Place approx. 40 g flour on a third plate.

Bread the Cutlets

First turn the chicken cutlet in flour, then in egg and finally in Parmesan.

Fry Cutlets

Heat 2-3 tbsp sunflower oil in a large pan. Fry the cutlets in it in 2 portions for 3–4 minutes, turning occasionally.

Arrange

Thermomix® Setting

2 min/212°F/Speed 1 100

Pour the vegetable spaghetti onto a sieve and drain. Heat the tomato sauce in the mixing bowl for 2 min./100°C/speed 1 and arrange on plates with the spaghetti and cutlets. Garnish with thyme.

120