Breadcrumb-coated escalopes with fresh tomato topping
Recipe by Valentina Harris
SERVES 4
Preparation 40 minutes plus 1 hour soaking
Cooking 10 minutes
8 well-battened, trimmed and thinly cut chicken, veal, pork or turkey escalopes
3 eggs, beaten thoroughly with a little water
180g fine dried breadcrumbs, made from tasty bread
oil for frying, about 6 tbsp
4 large, ripe sweet tomatoes
sea salt and freshly ground black pepper
4 tbsp extra-virgin olive oil
5-6 leaves fresh basil, torn into small pieces
Lay the meat in the beaten-egg mixture to soak for about 1 hour, or overnight. Drain each piece of meat, allowing all the excess egg to drip off, and coat carefully in breadcrumbs pressing them into the egg coating with the heel of your hand and shaking off any loose crumbs.
Heat the oil in a large wide frying pan until sizzling hot, then quickly fry the escalopes on both sides for about 4 minutes, or until crisp and golden brown. Remove, drain and lay on kitchen paper to absorb any excess oil. Season.
Chop the tomatoes coarsely and put in a sieve over a bowl to drain for about 15 minutes, and then dress with salt, extra-virgin olive oil and a handful of ripped basil leaves. Spoon generously over the warm escalopes just before serving.
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