Breaded Escalopes with Tomato Salsa & Roast Potatoes

Name: Breaded Escalopes with Tomato Salsa & Roast Potatoes
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 4 tbsp extra virgin olive oil; 1 handful of basil leaves, torn; 125 ml/4 fl oz/½ cup extra virgin olive oil; 4 large, ripe tomatoes, chopped; 185 g/6½ oz/scant 3 cups fine dried breadcrumbs; 3 eggs; 8 thin veal, chicken or turkey escalopes, trimmed of fat; 8 thin veal, chicken or turkey escalopes, trimmed of fat; 8 thin veal, chicken or turkey escalopes, trimmed of fat; 2 rosemary sprigs, broken into pieces; juice of ½ lemon; 1 unwaxed lemon, cut into 8 pieces; 8 garlic cloves, lightly crushed; 500 g/1 lb 2 oz baby new potatoes, peeled or unpeeled and cut into 2.5cm/1in cubes; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 125 ml/4 fl oz/½ cup sunflower oil, plus extra as needed

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

Recently, I have been lucky enough to reconnect with many old friends from my schooldays and many remember escalopes being their favourite school lunch.

Ingredients

8 thin veal, chicken or turkey escalopes, trimmed of fat
3 eggs
185

Lunch

Method

Put the escalopes between two sheets of cling film and flatten with a meat mallet or rolling pin until 5mm/¼in thick. Beat the eggs in a large, shallow dish. Lay the escalopes in the egg, cover and chill for 2 hours. Put the potatoes in a bowl of cold water and leave for 2 hours.

Preheat the oven to 200°C/400