About this recipe:Crumbed chicken escalope baked with mozzarella, Parmigiana cheese and a tomato, pepper and celery sauce. Easily made ahead in the morning and then baked. Also nice made the same way with veal or pork escalope.
Begin my making the sauce. Heat oil in a large saucepan and add the onion, celery, pepper and garlic. Cook until the onion is translucent. Pour the tin of tomatoes into a sieve and using the back of a wooden spoon push down and stir through the sieve until a puree is formed. In a cup combine the stock cube and water, stir and set aside. Add the puree to the pan and throw away the remaining pulp in the sieve. Add the parsley, basil, sugar and tomato puree. Mix well. Add the stock and water, stir and bring to the boil. Turn the heat down to a simmer and simmer with the lid on for 30 minutes. Remove the lid, then simmer until the sauce is thick. Season with salt and pepper and set aside.
Dip the chicken into the beaten egg, drain off excess then press into breadcrumbs. Repeat with other chicken breast. Place on a plate and chill until required. (The sauce and the chicken can be prepared in the morning).
Preheat the oven to 180 C / Gas 4.
In a nonstick frying pan heat some olive oil and a knob of butter. Pan fry the chicken until golden (see pic) - be careful not to burn. Place into an ovenproof dish. Sprinkle over the mozzarella cheese then spoon on the sauce (you may have extra sauce remaining but this does freeze well). Sprinkle over the Parmigiana cheese. Cover dish with foil.
Bake for 15 to 20 minutes. Remove foil and bake for an additional 10 minutes. Serve.
Make double quanity sauce and freeze for an easy meal another time. Any leftover baked chicken with the sauce makes great cold in a sandwhich.