Chicken escalope with summer vegetables and puree (title Recipes pure)

Name: Chicken escalope with summer vegetables and puree (title Recipes pure)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes (mainly waxy); 7-10 Tbsp Salt; 1 collar (approx. 200 g) Spring onions; 500 g cherry tomatoes; 6 Stem(s) Marjoram; 4 Chicken filet (approx. 150 g each); 7-10 Tbsp Pepper; 1 egg (size M); 4 TABLESPOONS Flour; 10 TABLESPOONS Breadcrumbs; 8 TABLESPOONS Sunflower oil; 200 ml Milk; 30 g Butter; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes (mainly waxy)
7-10 Tbsp Salt
1 collar (approx. 200 g) Spring onions
500 g cherry tomatoes
6 Stem(s) Marjoram
4 Chicken filet (approx. 150 g each)
7-10 Tbsp Pepper
1 egg (size M)
4 TABLESPOONS Flour
10 TABLESPOONS Breadcrumbs
8 TABLESPOONS Sunflower oil
200 ml Milk
30 g Butter
7-10 Tbsp freshly grated nutmeg

Directions

1
Peel and wash the potatoes and cut them roughly into pieces. Cover the potatoes and cook them for about 20 minutes in little boiling salted water
2
Clean, wash and chop the spring onions. Wash and halve the tomatoes. Wash marjoram, shake dry, pluck the leaves from the stalks and chop, except for something to sprinkle on the marjoram
3
Wash the meat, dab dry and season all around with salt and pepper. Whisk the egg in a deep plate. Turn the chicken filet one after the other first in flour, then in egg and breadcrumbs
4
Heat the oil in a pan and fry the escalopes for about 10 minutes while turning. Remove and keep warm. Sauté spring onions and tomatoes in the frying fat for about 4 minutes, turning them over. Season with salt and pepper and deglaze with 4 tbsp. water.
5
In the meantime warm up the milk. Drain the potatoes. Add butter, warm milk and some nutmeg and mash. Season puree with salt