Chicken escalopes in tomato sauce

    This dish is known as Braciole di pollo in Italy. It's pounded chicken breasts filled with a savoury breadcrumb mixture, quickly fried and then cooked in a tomato sauce.

    London, England, UK
    3 people made this

    Serves: 6 

    • 450g boneless chicken breast fillets
    • Salt and pepper for seasoning
    • 60g breadcrumbs
    • 30g grated Parmesan cheese
    • 2 tablespoons freshly chopped flatleaf parsley
    • 1 clove garlic, finely minced
    • 2 tablespoons extra virgin olive oil
    • 500ml tomato passata

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Pound the chicken breasts until they are about 1/2 cm thick. Lightly sprinkle salt and pepper over each piece.
    2. Combine breadcrumbs, Parmesan cheese, chopped garlic and parsley in a bowl. Spread a thin layer of this mixture on top of each chicken breast. Gently roll up each piece and secure with a cocktail stick.
    3. Heat olive oil in frying pan over medium heat. Add chicken and brown on all sides. Transfer to a plate and remove excess oil in pan.
    4. Pour in the tomato passata; stir to scrape up any bits of cooked chicken stuck to the pan. Add the chicken back into the pan, cover and cook until chicken is cooked through, about 10 or 15 minutes.
    5. Remove the cocktail sticks and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate