Escalope of chicken

Gordon Ramsay recipes Escalope of chicken with sautéed potatoes and red chard recipe

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Gordon Ramsay

Gordon Ramsay

Date Published:
12/05/2008

Watch the video of Gordon preparing escalopes of chicken

The brigade served up a slap up escalope to the F Word diners

Serves 4

Ingredients

  • 4 chicken breasts, boned, skinned & pounded thin
  • Sea salt and freshly ground black pepper
  • 2 eggs
  • 1 tablespoon milk
  • 60g plain flour
  • 200g dry breadcrumbs
  • Olive oil
  • 1 fresh ball of mozzarella
  • 50g grated Parmesan

For the tomato sauce

  • Olive oil
  • 2 shallots
  • 1 clove garlic, finely sliced
  • Approx 250g cherry tomatoes
  • ½ teaspoon dried basil
  • Sea salt and freshly ground black pepper
  • Fresh basil to garnish

For the potatoes

  • 500g potatoes, e.g. maris pipers
  • 1 teaspoon chilli flakes

For the chard

  • 2 garlic cloves, lightly crushed
  • 600g baby red chard leaves

Method: How to make escalope of chicken with sautéed potatoes and red chard

1. Preheat the oven to 200°C.

2. Peel and dice the potatoes. Parboil the potatoes in salted water for 5-6 minutes until just tender. Drain well and set aside.

3. Season the chicken fillets on both side with a little salt and pepper. Lightly beat the eggs together with the milk. Dust each chicken breast in flour, then dip in the beaten eggs and finally coat in the breadcrumbs.

4. Sauté the escalopes in a little hot olive oil until golden brown - approximately 2 minutes on each side. Drain the cooked chicken on kitchen paper, then remove to a baking tray.

5. To make the tomato sauce heat some oil in a heavy based pan. Add the shallots and garlic and cook for 2-3 minutes until softened. Add the tomatoes and basil. Allow the tomatoes to soften. Season to taste with salt and pepper.

6. Spoon a little tomato sauce over each escalope. Top with a round of mozzarella, and sprinkle with the grated parmesan. Bake in the oven for approximately 8 minutes, until the chicken is cooked and the cheese is melted and golden.

7. Drizzle with diced potatoes with oil and chilli flakes and season with salt and pepper. Sauté in a hot pan until golden and cooked through.

8. Heat a little olive oil in a hot pan, lightly sauté the garlic cloves, add the chard and toss. Lightly sauté until the leaves are wilted, remove the garlic and drain on kitchen towel

9. Serve each chicken escalope with a garnish of fresh basil, sautéed potatoes and a spoonful of sautéed chard.

©Gordon Ramsay 200[8]. All rights reserved

Gordon Ramsay's Healthy Appetite

A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille
RRP £20

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