Chicken fillet 500 g
Egg 1 pc
Milk 3.2% fat. 30 ml
Bread rusks 100 g
Cream 35% fat. 100 ml
Premium pasta 200 g
Cheese 50 g
Salt to taste
Cut the chicken fillet into small pieces.
Mix milk with egg.
Dip fillet pieces in milk and egg mixture and roll in breadcrumbs.
Fry in a frying pan with vegetable oil. Season with salt and pepper.
Add cream and reduce heat. Simmer until tender.
Boil the pasta in salted water until tender. Put the pasta on a dish around and put the chicken pieces in the middle. Sprinkle with grated cheese.