Chicken escalope with sesame

Name: Chicken escalope with sesame
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 ml Soy sauce; 25 g demerara sugar; 2 TABLESPOONS Tomato paste; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken filets (à approx. 175 g); 225 g Basmati rice; 4 Eggs (size M); 7-10 Tbsp grated nutmeg; 75 g Spring onions; 2 TABLESPOONS Asian sesame seed; 7-10 Tbsp Clear film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 ml Soy sauce
25 g demerara sugar
2 TABLESPOONS Tomato paste
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken filets (à approx. 175 g)
225 g Basmati rice
4 Eggs (size M)
7-10 Tbsp grated nutmeg
75 g Spring onions
2 TABLESPOONS Asian sesame seed
7-10 Tbsp Clear film
baking paper

Directions

1
For the marinade, mix soy sauce, sugar, tomato paste and oil. Season with salt and pepper. Wash the meat, dab dry and cut lengthwise into 3-4 thin escalopes. Beat the escalopes between 2 layers of foil until flat
2
Place the meat in the marinade, cover and refrigerate for about 2 hours. Then place them side by side on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.
3
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Whisk eggs and season with salt, pepper and nutmeg. When the liquid is completely absorbed by the rice, briefly add the eggs. Remove from the stove
4
In the meantime clean and wash the spring onions and cut the rings. Remove meat from the oven and sprinkle with sesame seeds. Arrange cutlets and rice on portion plates, sprinkle with spring onions
5
waiting time approx. 2 hours