Pasta in Creamy Tomato Sauce and Juicy Chicken Cutlets

Slice the fillets lengthwise into thin pieces.

Place the chicken pieces on a work surface, cover with plastic wrap, and gently pound with a meat mallet, then season with salt and pepper on both sides.

Set up 3 shallow bowls for breading the meat: fill one with flour, the second with breadcrumbs, and beat the eggs with a pinch of salt in the third. Dredge each chicken piece in flour, dip into the egg, and coat thoroughly in breadcrumbs.

Heat sunflower oil in a hot skillet, reduce the heat to medium, add the prepared chicken pieces, and fry on both sides until golden brown.

In the same skillet, sauté finely chopped onion and garlic, stir in the tomato paste, pour in water, mix well, add cream and cheese, season with salt and pepper, and simmer for 15 minutes.