Cotoletta di pollo con pasta e salsa di pomodoro piccante

Ingredienti

• 4 chicken fillets, flatted
• Salt and freshly ground black pepper
• 50 g flour
• 2 eggs
• 1 tablesp. Dijon style mustard
• 120 g white bread crumbs or panko crumbs, seasoned with salt and black pepper
• Grated rind of 1 lemon
• 2 tablesp. rapeseed or olive oil
• 300 g penne pasta
• 1 lemon cut into wedges
• A handful basil leaves

Preparazione

1. 1

   Preheat oven to Gas Mark 6, 200°C (400°F).

2. 2

   To prepare the chicken: Take three medium bowls and put the fl our in one, the eggs and mustard in another and the bread crumbs in the third. Mix the lemon rind through the bread crumbs. Whisk the eggs and mustard to combine.

3. 3

   Season the chicken fillets with a little salt and black pepper. Working one fillet at a time, dust each chicken fillet with flour, dip into the egg mixture, then press into the bread crumbs, making sure each fillet is well coated.

4. 4

   To cook the chicken: Lay on a shallow baking tray lined with lightly-oiled baking parchment, drizzle a little oil over the chicken and bake in the oven for 30 minutes.

5. 5

   To make the Tomato Sauce: While the chicken is cooking make the spicy tomato sauce. Heat a little oil in a sauce pan over a medium heat. Add the onion, garlic and chilli and cook gently until the onion has softened. This will take about 5 minutes. Next add the tomatoes, a pinch of sugar and a little salt and black pepper. Bring to the boil then turn down the heat and allow the mixture to simmer for another 5 minutes.

6. 6

   To cook the pasta: Cook the pasta in a large saucepan as per the packet instructions, then drain. Reserve a little of the cooking liquid and return it along with the pasta to the saucepan. Stir through the tomato sauce and basil leaves.

7. 7

   To serve: Transfer the chicken breasts to plates and serve with spicy pasta and some lemon wedges.