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.

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