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2
Easy
Published 2024
Crispy breaded chicken escalopes are famous all over the world. Whether as Milanese or schnitzel, or even with the chicken swapped out for veal. Pairing it with pasta in a tomato sauce is not a new invention, but simply my favourite way to eat Chicken Milanese, especially with a good squeeze of lemon juice.
First, make the sauce. Heat the oil in a frying pan (skillet) over a gentle heat. Add the onion and fry for 6-8 minutes or until softened. Stir in the garlic and fry for 1 minute before tipping in the tinned tomatoes, tomato paste, sugar and vinegar. Mix to combine and simmer gently for 5-10 minutes to thicken slightly. Turn off the heat and leave while you make the chicken escalopes.
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