Preparation: 5 min. / Cooking: 10 min. / Servings: 2
A great Italian classic recipe derived from the Neapolitan tradition, usually prepared with beef or veal, we used chicken scaloppini. The meat is cooked in a tomato sauce with oregano, olive oil, garlic and tomato paste. Extremely simple but exquisite. Can be served on pasta with olive oil and garlic, with vegetables or rice.
Ingredients
1 boneless chicken breast (300g), cut in 2 lengthwise and tenderize
1 cup tomato sauce
1 tbsp. extra virgin olive *View product
1 garlic clove, crushed
2 tbsp. tomato paste
1 tbsp. dry oreganoSalt and pepper to taste
Preparation
If you have not already done so, soften the chicken with a meat pestle. In a pan, heat oil and garlic over medium heat for 1 minute or until golden brown.
In a pan, heat 1 tbsp. butter and oil over medium heat for a minute or until butter is melted. Flour chicken and dip in the egg mixture. Cook chicken over medium heat 3 minutes on each side.
Add sauce and tomato paste. *If you use canned tomatoes, reduced for 10 minutes in step 4. Add oregano, salt and pepper to taste, mix well and cook over medium heat for 5 minutes. Add chicken. Cover and continue cooking for another 5 minutes. Couvrir et continuer la cuisson à feu moyen encore 5 minutes.
Serve over pasta, with a vegetable or rice.