recipes
Chicken escalopes with sun-dried tomato tapenade in egg batter
Ingredients
- 2 chicken breasts
- 3 eggs
- 5 tbsp grated Parmesan cheese (Galbani)
- Chopped parsley
- Chopped basil
- Crushed chillies
- Flour for dusting
- 200g sun-dried tomatoes (Camel brand)
- 1 tbsp capers (Camel brand)
- 1 clove garlic
- Zest of ½ a lemon
- Olive oil
- 100g cooked spaghetti
- Tomato sauce
Method
To make the tapenade, combine the sundried tomatoes, capers and garlic and whizz into a fine paste in a food processor. Put aside. Blend in the lemon zest and some chopped parsley together. Next, take the chicken breast and slice into 4 thin slices. Spread 2 of the slices with the tapenade and sandwich them together with the remaining pieces. Lightly beat the eggs with the cheese, parsley, basil and crushed chillies Pass the chicken escalope through the flour, followed by the egg mixture and shallow fry in hot olive oil on both sides until golden. Serve with spaghetti in tomato sauce on the side.
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