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Escalope of Chicken in a Tomato, Garlic and Basil sauce with Sautéed Potatoes

Mooley

TK Veteran
Preheat the oven to 200°C.
Peel and dice the potatoes. Boil the potatoes in salted
water for 5-6 minutes until just tender. Drain well and
set aside.
Season the chicken fillets on both side with a little salt
and pepper. Lightly beat the eggs. Dust each chicken
breast in flour, then dip in the beaten eggs and finally
coat in the breadcrumbs.
Sauté the escalopes in a little hot olive oil until golden
brown - approximately 3 or 4 minutes on each side.
Drain the cooked chicken on kitchen paper, then
remove to an oven dish.
To make the tomato sauce heat some oil in a heavy
based pan. Add the onions and garlic and cook for 2-
3 minutes until softened. Add the tomatoes and basil.
Allow the tomatoes to soften. Season to taste with
salt and pepper.
Spoon the tomato sauce over each escalope. Bake in
the oven for about 10 minutes.
Drizzle the diced potatoes with oil and chilli flakes and
season with salt and pepper. Sauté in a hot pan until
golden and cooked through.
Serve each chicken escalope with sautéed potatoes.

Enjoy!
 
Last edited:

Mooley

TK Veteran
Your welcome Eva. Cooked it again yesterday and after having it I thought I may as well put it up as it's a nice different dish. And after you do it once you notice how quick and easy it is.
 

Mooley

TK Veteran
Absolutely mate! Have a read and if there's any questions you have or if your unsure on something just ask and I shall answer mate.
 
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