Thinly chopped chicken breast escalopes smeared with olive butter and grilled. For cooking tender meat it will take just a couple of minutes on each side. Do not overexpose escalopes on fire, so as not to dry them. Serve with simple diced mixed salad of mixed tomatoes shallots, fresh basil, tarragon and parsley and seasoned with olive oil and wine vinegar. So simple and a quick dish filled with a ton of bright summer flavor. value of one serving: (total 4) Calories 300, total fat one 3 g., saturated fats, proteins 40 g, carbohydrates 4 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 15 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 ripe medium tomatoes (1 red and 1 yellow), peeled cores and chopped (about 1.5 tbsp.)
- 1 clove garlic, peeled and crushed
- 1 feather green onion, finely chopped
- 3 tbsp. l olive oil + extra to grease
- 2 tsp red wine vinegar
- 2 tsp coarse salt + optionally to taste
- 1/3 Art. torn fresh basil
- 3 tbsp. l coarsely chopped tarragon
- 3 tbsp. l coarsely chopped parsley
- 4 chicken escalopes, 180 g each each (see note)
Recipes with similar ingredients: tomatoes, garlic, green onions, wine vinegar, basil, tarragon, parsley, chicken breasts
Recipe preparation:
- Heat the street grill to high heat.
- Combine tomatoes, garlic, shallots, 3 tbsp. In a small bowl. l olive oil, vinegar, 2 tsp. salt and black pepper to taste. Add all the greens, but do not mix.
- Lightly grease chicken escalopes with olive oil and sprinkle salt and black pepper to taste. Fry the chicken by turning it over once until ready, about 2 minutes on each side. Mix greens with tomatoes. Put an escalope on each of the 4 plates, put on top a little salad of greens and tomatoes (crushed garlic can be obtained) and serve.
Note
Escalopes are very thin pieces of meat or fish. They are getting ready easy and very fast. Start with skinless, boneless chicken breasts. Put it between two sheets of plastic film or waxed paper. Using a meat mallet or a small heavy frying pan beat the meat until it becomes a uniform thickness of about 1 cm. You can also buy ready-made escalopes.
