Chicken Parmesan with Tomato Sauce and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 884 cal. | (42 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 53.3 mg | (444 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,432 mg | (36 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 211 mg | (70 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 640 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the sauce
- 1 garlic clove
- 300 grams puree Tomatoes
- salt
- freshly ground peppers
- 1 tsp dried oregano
- sugar
- For the schnitzel
- 100 grams breadcrumbs
- 50 grams freshly grated Parmesan
- 8 Chicken cutlets (ready ready to cook each 80 grams)
- Pastry flour (for coating)
- 1 egg
- olive oil
- also
- 350 grams Whole Wheat Spaghetti
- 1 Mozzarella
- Basil (for garnish)
Preparation steps
Preheat the broiler with the rack 6 inches from the heat.
For the sauce: Peel the garlic and chop finely. Heat 1 tablespoon oil in a skillet, add the garlic and cook until translucent. Add the tomatoes and oregano, season with salt and pepper and simmer over medium heat stirring occasionally until lightly thickened, about 15 minutes. Season with a pinch of sugar.
For the schnitzel: Rinse the cutlets, pat dry and with the flat side of a meat mallet or the bottom of a pan, pound the cutlets until flat.
Cook the pasta according to package directions until al dente.
In a bowl, mix the breadcrumbs with the Parmesan.
Season the cutlets with salt and pepper. In a shallow bowl, beat the egg to loosen it. Dip the cutlets first in flour, then in egg and finally in the breadcrumb mixture, pressing to adhere. Heat the oil in a skillet and saute the cutlets until golden brown on both sides.
Drain the mozzarella and slice. Place the mozzarella on the schnitzel and broil just until the cheese has melted.
Meanwhile, drain the spaghetti and serve topped with the sauce on warmed plates. Place the schnitzel on the plate with the spaghetti and spoon some sauce over. Garnish with basil.
