Chicken scaloppine in Marsala
easy
45 mins
45 mins
Ingredients
- 1/2 Head Savoy cabbage (approx. 700 g)
- 50 g dried tomatoes in oil
- 4 Chicken filets (à approx. 175 g)
- 4 discs air-dried bacon (e.g. pancetta)
- 2 TABLESPOONS Flour
- 1 package (450 g) frozen potato croquettes
- 1/2 bunch Sage
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 175 ml Marsala Wine
- 175 ml Poultry broth
- 7-10 Tbsp Cling film
- 7-10 Tbsp Toothpicks
Directions
- 1
Clean, wash and cut the cabbage into pieces. Drain the tomatoes, collecting 2 tablespoons of oil. Wash the meat, dab dry, cut into long thin slices from the narrow side and, if necessary, tap a little flatter between 2 layers of foil.
- 2
Cut the bacon into suitable pieces. Use a toothpick to pin the bacon pieces to one side of the meat slices. Turn the meat in flour, beat it and put it on a plate. Prepare the potato croissants in the oven according to the instructions on the packet.
- 3
Wash the sage and dab dry. Pluck the leaves from the stems, except for a little to garnish. Cut the leaves into strips. Heat olive oil in a pan. Fry the meat in it over a high heat for about 1 minute.
- 4
Turn the meat, fry for about 1 minute, season with salt and pepper and remove. Add Marsala, sage and broth, boil down for 4-5 minutes while stirring. Season sauce with salt and pepper.
- 5
Heat the tomato oil in a pan. Fry the savoy cabbage for about 3 minutes while turning. Cut the tomatoes into pieces, add them and fry for another 3-4 minutes. Season with salt and pepper. Add the meat to the sauce and heat it up for about 2 minutes.
- 6
Arrange crown, savoy cabbage and meat with sauce, garnish with sage.
Nutrition Facts
660 kcal
39 g
34 g
49 g
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