breaded chicken cutlets with cherry tomato pasta
1 chicken breast, cut in half width-ways
1 egg, beaten
3/4 cup panko breadcrumbs
2 tablespoons herbs de provence
1 teaspoon salt
fresh ground pepper
1/8 cup grated parmesan
2 oz pasta (spaghetti)
2 cups cherry tomatoes, quartered
2 cloves garlic, diced
1/2 onion, diced
1/2 cup tomato sauce
2 tablespoons tomato paste
2 anchovies, diced fine
red pepper flakes
basil, sliced
combine panko, herbs de provence, s+p, and parmesan on a plate and mix thoroughly
beat the egg in a separate bowl
put pasta in salted boiling water and cook for 1 min less than the recommended cooking time
meanwhile, sautée garlic, onion and red pepper flakes in olive oil in a pan until fragrant, and onion is softened
add anchovies, and cherry tomatoes and cook until softened
add the tomato paste and sauce and simmer, adding water as needed
heat another pan with olive oil
dip the chicken cutlets in the egg, then breading and shallow fry, until chicken is cooked and both sides are browned
add the pasta and some pasta water to the tomato sauce, and continue to simmer until pasta is cooked
adding basil at the end
slice the chicken cutlets and plate on top of the pasta
garnish with more grated parmesan and fresh basil