Italian escalope chasseur

Name: Italian escalope chasseur
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Mushrooms; 100 g cherry tomatoes; 50 dried tomatoes; 4 Branches of rosemary; 2 Eggs (size M); 8 small chicken fillets (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 5 TABLESPOONS dry sherry; 1 TABLESPOON Flour; 100 g Whipped cream; 125 ml Vegetable broth; 7-10 Tbsp Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Mushrooms
100 g cherry tomatoes
50 dried tomatoes
4 Branches of rosemary
2 Eggs (size M)
8 small chicken fillets (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
5 TABLESPOONS dry sherry
1 TABLESPOON Flour
100 g Whipped cream
125 ml Vegetable broth
7-10 Tbsp Sugar

Directions

1
Clean and trim the mushrooms and, depending on size, halve or quarter them. Wash tomatoes, grate dry and cut in half. Chop the dried tomatoes. Wash rosemary, shake dry. Cut off twig tips and put aside. Pluck needles from the twigs and chop. Set aside 1 teaspoon of needles for garnishing. Whisk 3/4 of the rosemary with the eggs in a deep plate. Wash the meat, dab dry and season with salt and pepper. Turn the cutlets one after the other in the egg. Heat oil in a large pan. Add twig tips and fry briefly. Remove and put aside. Fry the fillets in portions in the oil for 6-8 minutes while turning. Keep warm
2
Fry the mushrooms in the frying oil for approx. 5 minutes, turning them over. Deglaze with sherry and boil down for 1-2 minutes. Dust with flour. Add cream and stock while stirring and let simmer for about 8 minutes. Add dried tomatoes, cherry tomatoes and 1/4 of the rosemary about 3 minutes before the end of the cooking time. Season to taste with sugar, salt and pepper. Arrange two cutlets on plates, add sauce and sprinkle with 1 tsp rosemary and garnish with the tips. Roasted baguette tastes good with it
3
Preparation time approx. 40 minutes