Serves 4 people.
Ingredients
oil of choice
300g pasta
For the Sauce
2 brown onions, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, grated
400g chopped tomatoes
1 cube vegetable stock
1 tsp smoked paprika
2 tsp black pepper
For the Chicken
2 chicken breast
2 eggs, whisked
black pepper
salt
1 cup panko breadcrumbs
½ cup pecorino cheese/parmesan, grated
½ tsp dried oregano
½ tsp chilli powder
1 tsp butter
Method
– Add 4-5 tbsp oil to a large hot pan. Add the onions, carrots, and celery on medium heat for 20 minutes.
– Add the garlic and chopped tomatoes, and crumble in the vegetable stock. Mix well, cover, and cook on low heat for 30 minutes. Stir every 10 minutes.
– In the final 10 minutes add the paprika and black pepper. Stir through.
– Cook the pasta according to packet instructions with salted water. Use a slotted spoon to transfer the pasta to the sauce and add a ladle of pasta water. Mix well.
– Tidy up the chicken breasts and slice them in half. Place in between 2 layers of cling film and use a rolling pin to evenly flatten them.
– Place the eggs in a shallow bowl and add a pinch of salt and pepper.
– Place the panko breadcrumbs, cheese, oregano, and chilli powder in another shallow bowl. Mix well.
– Add 2 tbsp oil and the butter to a hot pan. Use your right hand to dip one piece of chicken in the egg mixture. Then, drop it into the breadcrumbs and use your left hand to make sure it is coated. Place it in the hot pan and cook for 3-4 minutes on each side. Repeat the process with the remaining chicken.
– Slice the chicken pieces into strips and serve on top of the pasta. Garnish with some more cheese.