Rough instructions and ingredients:
for the schnitzel: butterfly chicken breasts to reduce thickness and cooking time. Pat dry and season with salt and pepper. Dip in flour, then eggs, then an equal mix of breading/panco and pecorino. Fry in a shallow layer of olive oil, flip once golden.
for the tomato sauce: chop 3 garlic cloves and 2 shallots, fry in olive oil and add a can of tomatoes. Reduce until thickened. Season with salt and add basil at the end.
Before serving add some tomato sauce to freshly cooked spaghetti and finish the last minute of cooking in the sauce.
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Looks great! Is picoroni another word for pecorino? Or maybe just a typo
Haha yes that’s a typo. Thanks for pointing it out, will edit.
That looks absolutely delicious! I made chicken schnitzel about a month ago; while we were happy with the flavor, the chicken breasts were too thick despite tenderizing them. I’ll have to butterfly them next time, thanks for the explanation!