Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 2 | 35 minuti |
Ingredients
| 4 | chicken slices |
| 50 g | breadcrumbs |
| 40 g | grated Parmesan cheese |
| q.b | oregano |
| 200 mL | Tomato Passata Sterilgarda |
| q.b | olive oil |
| q.b | salt |
| 1 | clove of garlic |
Preparation
- Sauté the garlic in olive oil in a pan and add the Sterilgarda Tomato Puree, salt, and oregano. Cook until the garlic is golden brown and then turn off the heat.
- Prepare the breading by mixing together the grated Parmigiano Reggiano, breadcrumbs, oregano, and salt.
- Bread the chicken slices on both sides.
- Pour a few drizzles of olive oil into a pan and add the cutlets, browning them well on both sides.
- Add a few more tablespoons of Sterilgarda Tomato Puree, cook for a few minutes, and finally add a handful of grated Parmigiano Reggiano cheese, letting it melt.
- Once the cheese has melted, remove from the heat, plate and serve.
Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool. Grate the courgettes and mix them ...
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