Chicken escalope in potato coating with salsa verde dip and tomato salad

Name: Chicken escalope in potato coating with salsa verde dip and tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g waxy potatoes; 75 g Parmesan cheese; 4-5 Tbsp Breadcrumbs; 4 Chicken fillets (approx. 170 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 3-4 Tbsp Flour; 3 TABLESPOONS Oil; 2 Garlic cloves; 10 g Capers; 1 (approx. 5 g) pickled anchovy fillet; 1/2 bunch Parsley; 200 g sour cream; 1 pinch Sugar; 1 Splash of lemon juice; 250 g cherry tomatoes; 2 Spring onions; 2 TABLESPOONS Balsamic vinegar; 1 TABLESPOON Honey; 3 TABLESPOONS Olive oil; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g waxy potatoes
75 g Parmesan cheese
4-5 Tbsp Breadcrumbs
4 Chicken fillets (approx. 170 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
3-4 Tbsp Flour
3 TABLESPOONS Oil
2 Garlic cloves
10 g Capers
1 (approx. 5 g) pickled anchovy fillet
1/2 bunch Parsley
200 g sour cream
1 pinch Sugar
1 Splash of lemon juice
250 g cherry tomatoes
2 Spring onions
2 TABLESPOONS Balsamic vinegar
1 TABLESPOON Honey
3 TABLESPOONS Olive oil
baking paper

Directions

1
Peel, wash and grate the potatoes. Squeeze potatoes well. Grate cheese finely. Mix potatoes, cheese and breadcrumbs loosely
2
Wash the chicken fillets, dab dry and season with salt and pepper. Cut each fillet into 3 pieces. Whisk the eggs in a deep plate. Put flour on a plate. Turn the cutlets first in flour, then in egg. Cover cutlets on both sides with the potato mixture and press lightly. Heat oil in a large frying pan. Fry the cutlets on both sides for about 3 minutes at medium heat. Take them out, place them on a baking tray lined with baking paper and cook them in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 8-10 minutes.
3
In the meantime, peel and chop the garlic for the salsa verde. Drain capers and anchovies. Wash parsley and shake dry. Pluck off leaves and chop finely, except for something to garnish. Puree sour cream, garlic, capers, anchovy and parsley in a tall mixing bowl. Season to taste with sugar, pepper and lemon juice
4
For the salad, wash the tomatoes, grate them to dry and cut them into slices. Clean and wash spring onions and cut them into diagonal rings. For the vinaigrette, mix vinegar, honey, salt and pepper. Gradually add olive oil. Mix tomatoes, spring onions and vinaigrette
5
Picture 01: Arrange 3 escalopes and tomato salad on plates. Fill Salsa verde dip into a bowl, garnish with parsley and add
6
Figs. 02+03: Arrange 3 escalopes, tomato salad and a little dip each on plates. Fill the remaining dip into a bowl, garnish with parsley and add
7
Picture 04+05: Arrange 3 escalopes and tomato salad on plates. Add a dash of Salsa verde dip and sprinkle with pepper. Fill the rest of the dip into a bowl and garnish with parsley