chicken escalope with tomato sauce

chicken escalope with tomato sauce

* 500 g of veal pulp
* 2 tablespoons flour
* salt and pepper
* Paprika

* For the sauce:

* 300 ml tomato juice
* 5 cloves garlic
* 200 ml beef soup
* 50 ml white wine
* 50 g butter
* salt and pepper
* green parsley
* basil
* oregano

The meat is cut into slices, then beaten with a hammer as for slices.

We mix the flour with salt, pepper and paprika. Through this mixture we roll the pieces of meat, which we fry on both sides in a few tablespoons of olive oil.

Remove the meat and keep warm on a plate.

Melt the butter in a pan, then add the garlic cut into 4 and lightly fry it. Add meat broth, wine and tomato juice. Tomato juice can be replaced with fresh, peeled and finely chopped tomatoes. Season to taste with salt, pepper, basil and oregano. Add the pieces of meat and cook until the sauce starts to thicken.

If the pieces of meat are still hard, add a little more soup or water and simmer until soft.

chicken escalope with tomato sauce

Serve hot, sprinkled with parsley and mashed potatoes.

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