Chicken Piccata on Tomato Spaghetti

For the chicken piccata on tomato spaghetti, cut away the ends of the onion, halve, peel and cut into small, thin sticks. Cut half a clove of garlic into small, thin sticks as well. Finely chop 5 basil leaves, a sprig of rosemary and 2 sprigs of thyme.

Heat a small saucepan over heat 4 of 6 and add a tablespoon of olive oil. Then slowly sweat the onion and garlic mixture for about 2 minutes. After 2 minutes, add 250g of tomato pulp in chunks and a dash of water and leave to get hot. After another minute, add the basil-rosemary-thyme mixture, a teaspoon of apricot jam and half a teaspoon each of salt and pepper, stir in and then let the sauce simmer gently.

Remove the sauce from the heat after 10 minutes and blend with a blender until it has the right consistency. Then taste and season with a little salt and pepper if necessary.

Cook 30 g of spaghetti al-dente according to the manufacturer’s instructions. Mix the finished spaghetti with 2/3 of the tomato sauce in the pot.

Cut the chicken cutlets in the middle to get 4 even cutlets. Work the cutlets with the meat tenderizer until they have a thickness of about half an inch. Then coat the cutlets on both sides with

Put 50 g of flour in a shallow bowl or soup plate. In another bowl/soup plate, whisk two eggs until smooth and

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