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Chicken Parmesan with Creamy Rigatoni
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Chicken Parmesan with Creamy Rigatoni

50 minPorcje: 4Nutri-Score C€€
od @hazaleajone27 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (sliced in half horizontally and pounded thin)Mięso600 g
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • flourSpiżarnia60 g
  • eggs (beaten)Nabiał2 kawałki
  • breadcrumbsSpiżarnia120 g
  • parmesan (finely grated)Nabiał60 g
  • olive oil (for frying)Spiżarnia60 ml
  • rigatoniProdukty zbożowe400 g
  • butterNabiał30 g
  • garlic (minced)Warzywa i owoce3 kawałki
  • heavy creamNabiał200 ml
  • tomato sauceSpiżarnia400 g
  • mozzarella (shredded)Nabiał200 g
  • basil (fresh, for garnish)Warzywa i owoce5 g

na porcję

Wartości odżywcze

868kcal

Węglowodany
85 g
Białko
48 g
Tłuszcz
38 g
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Przybory

  • Patelnia
  • Rondel
  • Naczynie żaroodporne
  • Miska ×3
  • Piekarnik

krok po kroku

Przygotowanie

  1. Prepare the chicken

    • Slice the chicken breasts in half horizontally and pound them thin.
    • Season the chicken with salt and pepper.
    • Set up three bowls with flour, beaten eggs and breadcrumbs mixed with parmesan.
    Krok 1

  2. Bread the chicken

    • Coat each cutlet in flour, then egg, then the parmesan breadcrumbs.
    • Press the crumbs on well so they stick.
    Krok 2

  3. Fry the cutlets

    • Heat the olive oil in a frying pan over medium-high heat.
    • Fry the cutlets until golden and cooked through, about 4 min per side.
    • Drain on paper towels.
    Krok 3

  4. Cook the rigatoni

    • Boil the rigatoni in salted water until al dente.
    • Reserve a little pasta water before draining.
    Krok 4

  5. Make the creamy sauce

    • Melt the butter in a saucepan and sauté the garlic until fragrant.
    • Pour in the cream and simmer gently.
    • Stir in the tomato sauce and season, then add the drained rigatoni and toss with a splash of pasta water.
    Krok 5

  6. Assemble and bake

    • Spread a little sauce in a baking dish and arrange the chicken cutlets on top.
    • Spoon tomato sauce over the chicken and cover with mozzarella and parmesan.
    • Bake at 200 °C until the cheese is melted and bubbling.
    Krok 6

  7. Serve

    • Serve the chicken parmesan with the creamy rigatoni.
    • Finish with fresh basil.
    Krok 7
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