FRIJE

Instructions

• 1.   Cook the linguine according to the instructions on the packaging. Drain and rinse them thoroughly with cold water.
• 2.   Meanwhile, cut the chicken fillets in half, thickness-wise, to obtain cutlets. Lightly score the thickest part in a crisscross pattern. Season with pepper and salt. Beat the eggs with pepper and salt. Crush the corn flakes into large crumbs. Roll the chicken cutlets in flour, tap them to remove the excess, then dip them in the eggs. Finally, roll them in the corn flakes. Set aside. Your chicken tonkatsu is ready.
• 3.   Sauté the vegetables in a large sauté pan with 3 tablespoons of sunflower oil for 3 minutes. Add the pasta and light soy sauce. Stir-fry over high heat.
• 4.   Meanwhile, brown the chicken tonkatsu for 5 minutes over medium heat in a large skillet with a little sunflower oil (or frying oil). Drain it on paper towels.
• 5.   Cut the tonkatsu into thick slices. Serve it with the vegetable linguine and sweet soy sauce.

Notes & Suggestions

• Tip: sprinkle the linguine with sesame seeds and/or thinly sliced green onions if you have any. You can also give them a little boost by stir-frying them with 1 tablespoon of toasted sesame oil.

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Tonkatsu-de-poulet-et-nouilles-sautees-aux-legumes/r/R00055710