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    Pan-fried Parmesan Chicken Breast with Tomato Chilli Noodles

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    Pan-fried Parmesan Chicken Breast with Tomato Chilli Noodles

    • Preparation time: 25 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • Parmesan chicken
    • 3 tablespoons olive oil
    • 2 medium eggs, lightly beaten
    • Freshly ground black pepper
    • Salt
    • 115g freshly grated parmesan
    • 8 tablespoons plain flour
    • A pinch of cayenne pepper
    • 4 chicken breasts, skinned and trimmed
    • To serve
    • 4 lemon wedges
    • 4 sprigs basil
    • Tomato chilli noodles
    • 4 tablespoons olive oil
    • Freshly ground black pepper
    • 1 large onion, finely diced
    • 2 cloves garlic, finely diced
    • A generous pinch of dried chilli flakes
    • 1kg well-flavoured tomatoes
    • 1 tablespoon finely sliced fresh basil
    • Salt
    • 300g dried pappardelle or tagliatelle


    1. Make the sauce. Sauté the onion in the oil in a saucepan over a medium-low heat. When it starts to soften, add the garlic and chilli flakes and cook for a further 3 minutes. Cover the tomatoes with boiling water for a minute, then drain and peel before quartering and removing the seeds. Roughly chop and add the flesh to the softened onions with the basil. Simmer gently for about 20 minutes until thick. Season and set aside. This can be made in advance.
    2. Mix the parmesan with 4 tablespoons of flour and a pinch of cayenne. Cut the fillets from the chicken breasts and cut each breast into 3 pieces, slicing at an angle so each piece is quite thin. Shortly before serving, lightly dust all the chicken pieces in 4 tablespoons seasoned flour. Dip into the beaten egg then coat in the parmesan mixture, pressing firmly as you do so.
    3. Bring a large pan of water to the boil. Heat half the oil in a non-stick frying pan over a medium heat. Add half the chicken. Fry for 5-6 minutes each side. Remove from the pan and keep warm. Cook the remaining chicken in the remaining oil.
    4. Meanwhile, drop the pasta into the boiling water, cook according to packet instructions, and reheat the tomato sauce. Drain the pasta, and toss in the sauce, adding more olive oil if necessary. Divide the pasta between 4 warm plates and put the chicken on top. Garnish with basil leaves and serve with lemon wedges.

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