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Ingredients (4 servings): 1 package Trecce
  • 2 chicken breast fillets
  • 4 eggs
  • Breadcrumbs
  • All purpose flour
  • Sunflower oil for frying
  • 12 cup sunflower oil for the sauce
  • 1 tablespoon white vinegar
  • 100 g. Parmigiano-Reggiano cheese
  • Juice from half a lemon
  • 1 tablespoon mustard
  • 2 garlic cloves
  • Salt
  • Black and pink pepper
Execution: Finely chop the garlic cloves. In a deep bowl, place the two egg yolks, the lemon juice, mustard, vinegar and a pinch of salt, and start whisking to make a light mayonnaise. Slowly drizzle in the sunflower oil and once emulsified, add the garlic, parmesan and pepper. Whisk again until they are completely incorporated into the sauce. Open the chicken fillets and divide them in 4. Cover with cling film and bash to flatten them. Season with salt and prepare 3 small plates in a row, containing the flour, the 2 beaten eggs and the breadcrumbs. Heat a frying pan and fill it with enough sunflower oil to cover the fillets. The temperature of the oil should be 170°C. Coat the fillets in the flour, then the eggs and then the breadcrumbs. Fry the fillets for 4-5 minutes on each side, until the crust gets a golden color. Once ready, take them out and place them on paper towel to soak up the excess oil. In a large pot, cook the Trecce Primo Gusto in plenty of water, according to the package instructions. Drain it saving some of the water and mix the pasta immediately with the sauce. (dilute using the pasta water, if needed). Cut the chicken into strips ans serve with a little pink pepper.