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Chicken, Parma ham and tagliatelle with an Italian crust


  • 40g Parma ham

  • 150g chicken breast

  • 120g onion

  • ½ lemon

  • 60g tagliatelle pasta

  • 1 ciabatta roll

  • 2 tbsp parsley

  • 1 chilli

  • 1 knob unsalted butter

  • 2 tbsp breadcrumbs

  • 1 clove garlic


  • 1.

    In olive oil, fry the coarsely ground breadcrumbs until golden. At the last minute add a clove of garlic.

  • 2.

    Heat another pan and add a little olive oil. Finely slice the chicken, season and fry.

  • 3.

    Remove the breadcrumbs. Add a little more olive oil, a knob of unsalted butter and the chopped onions. Cook until tender.

  • 4.

    Add the Parma ham and the chilli. Reintroduce the breadcrumbs and finish with chopped parsley.

  • 5.

    Cook the fresh pasta for 2 minutes in salted water. Strain and add a drizzle of olive oil. Toss it with a little black pepper.

  • 6.

    Place the pasta in a bowl. Lay down the chicken, sprinkle with lemon juice and top with the breadcrumbs.

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