Escalope de Poulet Panée, Sauce Tomate (Breaded Chicken Escalope with Tomato Sauce)
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Ingredients
- 4 chicken breast fillets
- 3 tbsp plain flour
- 2 egg, beaten
- 100 g fine dried breadcrumbs
- 400 g tinned chopped tomatoes
- 2 garlic cloves
- 10 g fresh basil leaves
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 47.7 g
- Carbohydrate
- 25.6 g
- of which sugars
- 4.2 g
- Fat
- 21.7 g
- of which saturates
- 4.1 g
- Fibre
- 2.3 g
- Salt
- 0.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place each chicken breast between two sheets of baking paper and bash with a rolling pin until about 1cm thick.
- 2
Heat 1 tablespoon of the olive oil in a pan and cook the garlic for 30 seconds, then add the tinned tomatoes and simmer for 15 minutes until thickened. Stir in the basil leaves and season well.
- 3
Dust the flattened chicken in the flour, dip in the beaten egg, then coat in the breadcrumbs, pressing to stick.
- 4
Heat the remaining olive oil in a large frying pan and fry the escalopes for 4-5 minutes on each side until golden and cooked through with no pink remaining.
- 5
Serve the escalopes with the tomato sauce spooned over or alongside.
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