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Spicy Rigatoni with Crispy Chicken Cutlets, Garlic Broccolini & Garlic Parmesan Focaccia
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Spicy Rigatoni with Crispy Chicken Cutlets, Garlic Broccolini & Garlic Parmesan Focaccia

1 h 30 minServes 4Nutri-Score C€€
from @laynawithlove11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rigatoni (dried)Grains400 g
  • heavy cream (for the spicy vodka-style sauce)Dairy240 ml
  • tomato pastePantry60 g
  • garlic (minced, divided between sauce, broccolini and focaccia)Produce6 pieces
  • red chili flakesSpices5 g
  • Parmesan (finely grated, divided between pasta and focaccia)Dairy80 g
  • olive oilPantry60 ml
  • butterDairy40 g
  • chicken breast (sliced into thin cutlets)Other600 g
  • flour (for dredging)Pantry100 g
  • eggs (beaten)Dairy2 pieces
  • breadcrumbsBakery150 g
  • broccolini (trimmed)Produce400 g
  • bread flour (for the focaccia)Grains400 g
  • dry yeastPantry7 g
  • water (lukewarm)Beverages320 ml
  • saltSpices10 g
  • mixed herbs (chopped)Spices5 g
  • strawberries (for the chocolate-covered strawberries)Produce250 g
  • dark chocolate (melted)Pantry150 g

per serving

Nutrition

921kcal

Carbs
105 g
Proteins
44 g
Fat
36 g

step by step

Method

  1. Make the focaccia dough

    • Combine bread flour, dry yeast, lukewarm water and salt and mix into a soft dough.
    • Knead until smooth and elastic, then cover and let rise until doubled in size.
    Step 1

  2. Bake the garlic Parmesan focaccia

    • Dimple the risen dough in an oiled pan and top with olive oil, minced garlic, chopped herbs and grated Parmesan.
    • Bake until golden and bubbly on top and crisp on the bottom, then slice.
    Step 2

  3. Bread and fry the chicken cutlets

    • Slice the chicken breasts into thin cutlets and season.
    • Dredge each cutlet in flour, then beaten egg, then breadcrumbs.
    • Fry in hot oil until deeply golden and crispy on both sides, then drain.
    Step 3

  4. Cook the spicy rigatoni sauce

    • Boil the rigatoni in salted water until al dente.
    • Sauté minced garlic and red chili flakes in olive oil and butter, then stir in the tomato paste and cook it out.
    • Pour in the heavy cream and simmer until slightly thickened.
    • Toss the drained rigatoni in the sauce with grated Parmesan.
    Step 4

  5. Sauté the garlic broccolini

    • Heat olive oil in a pan and add sliced garlic.
    • Add the trimmed broccolini and sauté until tender-crisp, then season with salt.
    Step 5

  6. Make the chocolate-covered strawberries

    • Melt the dark chocolate.
    • Dip the strawberries in the melted chocolate and let them set in the fridge.
    Step 6

  7. Plate and serve

    • Plate the rigatoni, chicken cutlets, broccolini and focaccia together.
    • Serve the chocolate-covered strawberries for dessert.
    Step 7
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