Chicken Piccata with Fried Leafy Spinach - Kycklingpiccata med smörfräst bladspenat

CHICKEN PICCATA WITH FRIED LEAFY SPINACH

Kycklingpiccata med smörfräst bladspenat

Serves 4

1 lb chicken breast fillets, thinly sliced

3 tablespoons butter

Coating:

2 egg yolks

0.8 cup grated Parmesan cheese

½ teaspoon paprika

2½ tablespoons water

0.2 cup flour

1½ teaspoons salt

some pepper

Tomato sauce:

1 chopped onion

1 tablespoon butter

1 can sieved tomatoes, 14 oz

1 garlic clove

1 teaspoon salt

some pepper

2 tablespoons chopped fresh basil

or 2 teaspoons dried basil

Fried spinach:

15.9 oz frozen leafy spinach

2 tablespoons butter

1 teaspoon salt

some pepper

1 crushed garlic clove

Tomato sauce:

Sauté the chopped onion in butter in a saucepan. Add tomatoes. Crush and add the garlic and simmer the sauce for a few minutes, then add salt, pepper and basil.

Mix egg yolks, Parmesan, paprika and water in a deep plate. Mix flour, salt and pepper on another plate. Dip the chicken fillets first in flour and then in egg mixture. Fry the chicken in butter, about 5 minutes on each side, over medium heat until cooked through and nicely colored.

Sauté the spinach in butter. Flavor with salt and pepper and add crushed garlic if you wish.

Serve the piccata with tomato sauce, fried spinach, lemon and rice.

Enjoy!

Bella