Prep Time 10 minutes - Total Time 20 minutes - Serves 2
This is an absolute cracking recipe. Easy and quick to make and the salad with the apple makes for a perfect side.
I’ve obviously used chicken in this recipe, but in the past, I’ve used pork and it works so well.
Chicken Ingredients
2 chicken breasts, skinless and boneless.
60 g of panko breadcrumbs.
1 lemon, zest only.
30 g of parmesan cheese, freshly grated.
A few fresh thyme sprigs, leaves only.
1 egg, whisked.
30 g of flour, seasoned with salt and pepper.
Pasta & Sauce Ingredients
200 g of spaghetti.
300 g of passata.
3 tsps of nduja.
Salad Ingredients
2 handfuls of rocket.
1 small apple, cut into matchsticks.
1 small red onion, sliced.
Method
The first thing to do is get the spaghetti on the go.
Pour the passata into a saucepan along with the nduja, mix and allow that to gently simmer and warm up.
Take the chicken breast and slice lengthways through the middle, open it up then slice into 2. Place in between 2 sheets of baking paper and using a rolling pin give them a little bash to flatten out.
Get 3 dishes and put the flour in one and the egg in another. Mix the panko with the lemon zest, parmesan, thyme leaves and place them in the last dish. Take the chicken and coat in the flour shaking off the excess flour, then the egg and finally into the panko.
In a large frying pan add enough oil to cover the base. Heat over a medium to high heat. To check if the oil is hot enough just take a few panko crumbs and place them in the oil. If it starts to sizzle and turns a light golden colour within a minute the oil is ready. Fry the chicken for around 5-6 minutes till beautifully golden, crispy and cooked perfectly.
By the time the chicken is done the spaghetti should be cooked and the sauce ready to go. Check the sauce for seasoning, adjust accordingly and add a drizzle of extra-virgin olive oil. Add the spaghetti to the sauce and mix well. Pile the spaghetti onto 2 plates and sit the chicken on top.
For the salad simply mix all the ingredients together with a little extra-virgin olive oil.
Serve immediately with lots of extra grated parmesan and a squeeze of lemon juice.
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