Monday, 15 November 2010

Scallopine di pollo con pomodori arrostiti e pesto – Chicken escalopes, roasted tomatoes and pesto

If you like Colonel Saunders’, you’ll like this even more. (Please don’t say I’m pandering to my growing American audience.) Crisply fried, breadcrumbed chicken fillets accompanied by a tomato sauce, roasted tomatoes and a spot of pesto. The secret is in the breadcrumbs which are a mixture of whizzed up cheese crackers and grated parmesan. (Thanks, Ruth for that tip.)

Ingredients (serves 4)

for the tomato sauce

250g tomatoes on the vine

1 onion

2 cloves garlic

1 teaspoon sugar

2tbl olive oil

salt and pepper

for the pesto

30g pine nuts or peeled almonds

60g basil

50ml olive oil

30g grated parmesan

for the chicken and roasted tomatoes

2 skinless, chicken breasts

10 cheese biscuits (or matzos or Doriani)

40g grated parmesan

2 eggs

30g butter

2 tbl olive oil

250g tomatoes on the vine


1. Put half the tomatoes into an ovenproof dish, slosh over a couple of tablespoons of olive oil and place at the top of a hot oven for 15 minutes. Set the timer!

2. Finely chop the onion and garlic and fry gently in a couple of tablespoons of olive oil so that it softens and begins to colour. Add the sugar and the roasted tomatoes. Whizz and season to taste.

3. Cut each chicken breast in two, lengthwise. Cover in clingfilm and beat out until uniformly 5mm thick.

4. Whizz up the cheese biscuits and the parmesan to reduce to fine breadcrumbs. Beat the eggs. Place breadcrumbs and beaten egg in wide shallow bowls alongside each other.

5. Immerse each chicken piece in the egg and then in the breadcrumbs, ensuring that they are covered all over. Put in the fridge to chill.

6. Make the pesto by combining all the ingredients except the olive oil, whizzing them up and adding the olive oil bit by bit.

7. Place the remaining tomatoes in an ovenproof dish, slosh over another couple of tablespoons of olive oil and place at the top of a hot oven for 15 minutes. Set the timer again.

8. Heat two tablespoons of olive oil and the butter in a large frying pan. Cook each side of the fillets for 3-4 minutes. You can test that each one is thoroughly cooked through by inserting a sharp knife in one side only.

9. Place a large blob of tomato sauce on each plate, add a smaller blob of pesto, and surmount with the roasted tomatoes. Place the scallopine alongside.


  1. Man, those tomatoes look good!

  2. I made this for dinner tonight and it was brilliant. Thanks!

  3. That's great Krista, just wait till you try stracotto of slow cooked beef this (snowy) weekend!

  4. You're right, Chrissy, roasted tomatoes are irresistible. Like chips (french fries) with garlic mayonnaise.