Angelfish pasta with chicken cutlets and mozzarella
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 698, total fat 31 G., saturated fats 8 G., proteins 46 G., carbohydrates 59 G., fiber 3 G., cholesterol 145 mg, sodium 392 mg, sugar G.
Calories 698, total fat 31 G., saturated fats 8 G., proteins 46 G., carbohydrates 59 G., fiber 3 G., cholesterol 145 mg, sodium 392 mg, sugar G.
Capellini pasta with chicken cutlets and mozzarella - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken cutlets (approximately 120 g each)
- 170 g dry capellini pasta
- 120 g mozzarella cheese, sliced
- 2 tbsp finely grated Parmesan cheese
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 150 g tomato paste
- 4 twigs basilica, separate the leaves, leave a few for decoration
- Flour, for breading
- 1 large egg
- 3/4 cup breadcrumbs
- 2 tbsp chopped fresh parsley
- Coarse salt
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Cooking the dish according to the recipe:
- In a preheated saucepan with a thick bottom, prepare the sauce: Add 1 tablespoon of olive oil and sauté the garlic over medium heat for about 1 minute. Add the tomato paste, basil leaves, and 1 cup of water. Bring to a boil and simmer, reducing heat, until thickened, about 12 minutes.
- Cook the pasta in a large saucepan: Place the pasta in boiling salted water and cook for the amount of time indicated on the package. Drain. Then toss with half of the tomato sauce.
- Meanwhile, prepare the breading mixture: Place a small amount of flour in a shallow bowl. In another bowl, beat the egg with 1/4 cup of water. In a third bowl, combine the breadcrumbs, parsley, and 1 tablespoon of Parmesan cheese. Dredge the cutlets in flour, then in the egg mixture and breadcrumbs, and set aside on a plate.
- In a preheated frying pan, fry the cutlets in olive oil until golden brown, 3 minutes on each side.
- Place the patties on a baking sheet and pour the remaining sauce over them, top with mozzarella, and sprinkle with the remaining Parmesan cheese. Place the patties in a preheated oven and bake until the cheese is melted.
- Divide the pasta and cutlets into portions and sprinkle with basil.
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