Breaded Chicken Escalope, Caper Sauce, Sautéd Courgettes and Cherry Tomatoes

Crispy breaded chicken breasts served with a tangy caper and gherkin sauce and sautéed courgettes with cherry tomatoes.

Chicken Main Course High Protein Sautéed Vegetables

Estimated Nutrition

Calories

635.7

kcal / serving

2542.8 kcal total

Carbs

24.1g

per serving

96.2 g total

Fat

44.6g

per serving

178.5 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

Butter

for the sauce

Butter

for the courgettes

GrainsCereals

Plain Flour

Japanese Breadcrumbs

Panko

Meat

piece

Chicken Breast

corn-fed, boneless and skinless

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

clove

Garlic

finely diced

Flat leaf Parsley

roughly chopped

sprig

Rosemary

finely chopped

OilsFats

Olive Oil

for the sauce

Olive Oil

for the courgettes

Vegetables

piece

Banana Shallot

finely diced

Gherkin

finely diced

Caper

rinsed

piece

Courgette

cut into cubes

175

Cherry Tomato

Method

Coat each breast in seasoned flour, then beaten egg, then breadcrumbs.

Serve chicken topped with caper sauce and vegetables on the side.

Season the chicken with salt and pepper.

Add tomatoes to the vegetables and cook for 2 minutes.

Sauté courgettes and rosemary in oil and butter for 3-4 minutes.

Sauté shallots, garlic, gherkins, capers, and parsley in the same pan.

Fry the chicken in oil and butter for 2 minutes per side until golden.

Bash the chicken breasts between cling film until 5mm thick.