Escalope Of Chicken Recipes

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
• Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
• Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
• Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
• Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
• Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ESCALOPE OF CHICKEN

Steps:

• 1. Season the flour with salt and pepper. Heat a large skillet with about a half-inch of olive oil to medium-high heat.
• 2. Once the oil is hot, toss chicken breasts in flour to coat. Shake off excess and dip in egg wash, then roll in breadcrumbs. Lay each into the oil, and fry for about 2 minutes per side, or until golden brown. Remove chicken and place on paper towels to drain.
• 3. Heat olive oil in heavy pan or skillet over medium heat. Add shallots and garlic, and cook for 2-3 minutes or until softened.
• 4. Add tomatoes and dried basil. Allow tomatoes to soften, another 2-3 minutes. Season with salt and pepper to taste.
• 5. Heat the oven to 400 degrees. On a lightly greased baking sheet, place each chicken breast, and top with the tomato sauce. Top with mozzarella, and the Parmesan cheese, drizzle with olive oil to prevent drying out.
• 6. Bake on center rack for about 8-10 minutes, or until cheese is melted and bubbly and chicken is cooked through.
• 7. Serve garnished with fresh basil. Serves 4. Serve with fried potatoes seasoned with salt, black pepper & red pepper flakes, Red shard, wilted in just a bit of olive oil with salt, black pepper and minced garlic.