Chicken Piccata with Ratatouille and Bulgur

Ingredients

• 600 g of chicken fillet
• 1 teaspoon salt
• 2 eggs
• 100 g of parmesan cheese, finely grated
• 1 dl wheat flour
• butter, for frying
  Ratatouille:
• 400 g ratatouille mix chopped and clear
• 2 garlic cloves, chopped
• 2 tablespoons tomato puree
• 1 tbsp olive oil
• 1 pack of whole tomatoes (400 g)
• 1 tbsp balm vinegar
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 0.5 tsp cayenne pepper
• salt
• Bulgur:
• 3 dl bulgur
• 1 teaspoon ground turmeric

How to prepare

• Ratatouille: Fry ratatouille mix, garlic and tomato puree in oil for a few minutes so that the vegetables are lightly browned.
• Add tomatoes, vinegar and spices and simmer for about 15 minutes, stirring occasionally.
  Bulgur:
• Cook the bulgur according to the instructions on the package but add turmeric to the boiling water.
  piccata:
• Cut the chicken fillets into thin slices lengthwise and salty.
• Whisk together eggs and parmesan.
• Turn the chicken first into wheat flour and then into the egg mixture. Fry in butter on medium heat for about 3 minutes per side.