Breaded chicken legs with tortellini

Name: Breaded chicken legs with tortellini
Ingredients: 2 L water; 1 1/4 teaspoons salt; 250 g spinach tortellini; 1200 g large bone-in chicken legs (4 pieces); 1/2 teaspoon ground pepper; 150 g breadcrumbs; 3 eggs; 300 ml oil

Diverse - Breaded chicken legs with tortellini by Leana J. - Recipia

Breaded chicken legs with tortellini are browned in a pan, while the spinach pasta cooks for 8-10 minutes. The tortellini are served plain, without sauce, alongside the chicken legs with their golden crust. I cut deeper slashes into the meaty part of the legs so they cook through right down to the bone. Preparation: 20 minutes. Cooking: 45 minutes. Resting: 0 minutes. Total time: 65 minutes. Servings: 4. Approximately 850 kcal and 52 g protein per serving.

Ingredients

2 L water
1 1/4 teaspoons salt
250 g spinach tortellini
1200 g large bone-in chicken legs (4 pieces)
1/2 teaspoon ground pepper
150 g breadcrumbs
3 eggs
300 ml oil

Preparation

1. Bring 2 L of water to a boil with 1/4 teaspoon of salt. Add the spinach tortellini and cook for 8-10 minutes. 2. Drain the tortellini in a colander. 3. Trim any bits from the chicken legs and pat them dry thoroughly with paper towels. Cut slashes into each leg on both sides. 4. Sprinkle the legs with 1 teaspoon of salt and 1/2 teaspoon of pepper. Beat the eggs in a bowl, then coat the legs in the breadcrumbs and beaten eggs. 5. Heat 300 ml of oil in a large skillet over medium-low heat. Fry the legs for 35 minutes, turning them often, until browned and cooked through near the bone.

Notes

Choose chicken legs of a similar size. Very thick ones may need another 5-10 minutes over low heat, while smaller ones will brown faster. Coarse breadcrumbs make a rougher crust than fine ones. If using fresh tortellini, follow the cooking time on the package, as it may differ from the time for dried pasta. Store the chicken and pasta separately in the refrigerator for up to 3 days; the crust softens in storage. For a gluten-free version, use gluten-free breadcrumbs and tortellini; the dish contains eggs. Serve with a green salad dressed with vinegar.