Breaded chicken breast served over Italian spaghetti in tomato sauce with poached egg

Recipe for 6 servings:

Coated chicken breast:

• Chicken breast – 900 g – 6 pcs.
• Salt – 6 g
• Ground black pepper – 3 g
• Wheat flour type 450 – 60 g
• Eggs – whisked – 120 g – 2 pcs.
• Breadcrumbs – 120 g
• Vegetable oil for frying – 300 ml

Pasta and tomato sauce:

• Spaghetti noodles – 480 g
• Olive oil – 30 g
• Onions – 120 g
• Garlic – 12 g (about 3 cloves)
• Tomato passata – 600 g
• Tomato concentrate – 30 g
• Sugar – 6 g
• Salt – 6 g
• Ground black pepper – 2 g
• Dried oregano – 3 g
• Dried basil – 3 g
• Fresh basil (for garnish) – 10 g
• Grated parmesan cheese – 60 g

Egg Poche

• Fresh hen eggs – 6 pcs.
• Spirit vinegar 10% – 20 ml
• Water – 2 l
• Salt – a pinch

Method of preparation:

Clean chicken breasts, cut lengthwise into thinner cutlets (about 1.5 cm thick). Sprinkle with salt and pepper. Coat successively in flour, beaten egg and breadcrumbs. Fry in hot oil until golden brown on both sides (about 3–4 minutes per side). Drain on paper, then transfer to an oven preheated to 160°C and bake for 5–7 minutes for juiciness.

Tomato sauce:

Finely chop the onion, press the garlic. Fry onions in oil, add garlic. Pour in the passata and add tomato paste, spices, sugar, salt and pepper. Simmer over low heat for 15-20 minutes until slightly thickened. Finally, stir in the al dente cooked spaghetti.

Egg poche:

In a wide pot, boil water with vinegar and a pinch of salt. Reduce the heat to a light boil. Crack an egg into a small bowl, then gently pour it into the swirling water. Cook for 2.5–3 minutes, until the egg white has set and the yolk remains liquid. Remove with a straining spoon and drain on paper.

Arrange a portion of spaghetti with tomato sauce (about 150 g) on a plate. Place the breaded breast on top. Place a poche egg in the center of the meat. Sprinkle the whole thing with grated Parmesan cheese. You can also decorate with a leaf of fresh basil.