ITALIAN-STYLE BREADED CHICKEN
Portions : 4 - Preparation : 15 minutes - Cooking time : 6 to 8 minutes
Ingredients
- 250ml (1 cup) flour
- 4 eggs, beaten with a fork
- 250ml (1 cup) Panko breadcrumbs
- 4 Québec chicken cutlets
- 2 pinches herbes de Provence blend
- 125ml (1/2 cup) canola oil
- 2 garlic cloves, chopped
- 60 ml (4 tbsp.) olive oil
- 60 ml (4 tbsp.) red wine vinegar
- 2 vine tomatoes, sliced
- 2 balls mozzarella di Bufala, sliced
- 4 portions spaghetti, cooked al dente
- 500 ml (2 cups) tomato sauce
- salt and freshly ground pepper to taste
Preparation
- Preheat the oven with the rack in the middle position.
- Prepare 3 bowls, one for the flour, one for the eggs and one for the breadcrumbs.
- Season the cutlets with salt and pepper and sprinkle with herbes de Provence.
- Dredge the cutlets in flour, beaten eggs and breadcrumbs.
- In a hot frying pan, in a little canola oil, sear the cutlets for 1 minute on each side, until golden brown.
- In a bowl, combine the garlic, vinegar, olive oil, salt and pepper. Check seasoning.
- On an ovenproof tray lined with parchment paper or a silicone mat, arrange the breaded cutlets.
- Spread tomato and mozzarella slices over the cutlets, followed by the prepared vinaigrette, and cook and broil in the oven for 4 to 5 minutes.
- Pour the hot tomato sauce over the cooked pasta.
- Top each plate with pasta and a breaded cutlet.
