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.
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.
I really liked this. Worth the effort of making the tomato sauce and next time I will double the amounts to freeze. I served it with new potatoes and a mixed green salad. - 10 Jul 2016
Thanks Sam. Lovely recipe but took longer than 50 minutes to prepare (but that could just be me......) - 11 May 2015
I used dried Oregano instead of Basil,and i also left out the celery as i'm not that keen on it! - 21 Jul 2011