Spaghetti pesto with chicken katsu

  • Ingredients
  • 1 packet of spaghetti (boil until al dante about 7-8 minutes)
  • 8 button mushrooms (sliced ​​2)
  • 3 cloves garlic (chopped)
  • 3 tbsp pesto sauce
  • 2 tbsp olive oil
  • 1 tbsp butter/butter
  • 250 ml ultra milk
  • 1 tsp Salt
  • 1 tsp Chicken stock
  • Pinch of black paper
  • CHICKEN KATSU MATERIALS:
  • Chicken fillet
  • Cover with lime, salt, pepper, garlic powder
  • 1 egg (beaten off)
  • 3 tbsp Wheat flour
  • Bread flour
  • SPRINKLED:
  • Parmesan cheese or grated cheddar cheese
  • Step
  • 1. Saute chopped garlic in olive oil. Then add the sliced ​​button mushrooms. Saute until fragrant and mushrooms wilt.
  • 2. Add 1 tablespoon flour, stir until lumpy, then add the pesto sauce, butter and liquid milk. Add salt, pepper and powdered broth. Mix well.
  • 3. Add the boiled and drained spaghetti. Into the sauce. Stir until all evenly.
  • 4. 👩🏻‍🍳 How to make chicken katsu:
  • - Coat the chicken breast fillet with lime, salt, pepper and garlic powder.
  • - Beat the eggs with 3 tablespoons of flour, then coat the seasoned chicken fillet.
  • - then coat with breadcrumbs
  • - fry in hot oil
  • - lift and drain
  • - cut into pieces and serve with spaghetti pesto
  • 5. enjoy 😚💕
  • Recipe Appendix
  • Eggplant pesto pasta quickie
SeeClosedComment