Informations supplémentaires
35 min.
|
774 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Chop the garlic and the parsley. Zest the lemon and cut it in half. On a separate board, cut the chicken breast in half lengthwise.
2. Cook the pasta
Once the water is boilling, add the pappardelle. Cook 4-6 minutes. Before draining, keep about 1 cup of the pasta cooking water. Drain and set aside.
3. Bread the chicken
In a bowl, place the eggs and the chicken and season with salt and pepper. In another bowl, combine the panko, half of the grana padano an the oregano and season with salt and pepper. Coat the chicken in the panko mixture. For an even crispier chicken, return the chicken to the eggs and then coat again in the panko.
4. Cook the chicken
In a pan over medium-high heat, add a generous drizzle of oil. Once the oil is hot, cook the breaded chicken for 4-5 minutes on each side. Remove and place on paper towels.
5. Assemble
In the same pan, remove the excess oil, add the spinach and the garlic and cook for 1-2 minutes. Lower the heat to a very low heat and add the pasta. In a bowl, combine the rest of grana padano, the lemon juice, the lemon zest and 180 2P | 250 3P ml of the pasta cooking water. Add to the pasta while stirring constantly for 1-2 minutes over very low heat. At the end, add the parsley.
6. Plate your dish
Serve the breaded chicken with the lemon pappardelle. Bon appétit!
1unitChicken Breast
180gEgg Pappardelle Pasta
1unitLemon
1unitFresh Italian Parsley
1unitGarlic Clove(s)
120mlPanko Breadcrumbs
60mlLiquid Egg
60gGrana Padano Cheese
60gBaby Spinach
1.5gDried Oregano
What you need
Pot, strainer, bowls, pan, zester.
774 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
89g
30%
fat
25g
38%
cholesterol
253mg
84%
fiber
5g
20%
protein
45g
saturated
8g
40%
sodium
870mg
36%
sugar
4g
trans
1g