Breaded Chicken Breast with Butter-Sautéed Vegetables and Spaghetti

Name: Breaded Chicken Breast with Butter-Sautéed Vegetables and Spaghetti
Cuisine: American
Ingredients: as needed chicken breast fillet; as needed crispy breadcrumbs; to taste bouillon; 1 egg; as needed milk; 1 carrot, sliced; 1 zucchini, sliced; 1 broccoli, cut into pieces; 1 can tomato sauce; to taste bouillon; to taste butter; to taste Monterey Jack cheese

Kary 😘 @cook_6055802

Tijuana

Breaded Chicken Breast with Butter-Sautéed Vegetables and Spaghetti

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Ingredients

For the Breaded Chicken Breast
as neededchicken breast fillet
as neededcrispy breadcrumbs
to taste bouillon
1egg
as neededmilk
For the Sautéed Vegetables
1carrot, sliced
1zucchini, sliced
1broccoli, cut into pieces
Spaghetti
1 cantomato sauce
to taste bouillon
to taste butter
to taste Monterey Jack cheese

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Steps

1

For the chicken breast, place the chicken in a dish with a little milk, previously seasoned with salt and pepper.
2

Remove and drain them, then set aside on a plate. In one bowl, beat two eggs, and in another, mix the crispy breadcrumbs with a little bouillon.
3

Dip the chicken breast in the egg, then coat it with the breadcrumb and bouillon mixture.
4

Fry in a pan, and the breaded chicken breast is ready.
5

For the sautéed vegetables, put a little butter in a pan and add the carrot, zucchini, and finally the broccoli. Season with salt and pepper, then turn off the heat to prevent overcooking.
6

For the spaghetti, in a pan, add a little butter, the tomato sauce, and a bit of bouillon. Add the spaghetti and stir. Finally, add the cheese, turn off the heat, cover, and let the cheese melt. It's ready.