Рецепт Chicken Breast Scallopini With Chorizo Tomato Sauce
by Global Cookbook

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Ингредиенты

8 x 3 ounce chicken, breast, scaloppini, thinly sliced, (available in meat counter)
2 x egg, whisked with fork
1 c. breadcrumbs
1/2 c. grated Pecorino cheese, or possibly, parmesan
2 x fresh sprigs thyme, leaves, only, minced salt, to taste freshly cracked black pepper, to taste
2 Tbsp. extra virgin olive oil, for frying Chorizo Tomato Sauce
1 Tbsp. extra virgin olive oil

1 lrg onion, minced
3 clv garlic, finely, minced
1 x chorizo sausage, casing removed and crumbled, substitute any other spicy sausage
1 x 28 ounce large can plum tomato or possibly 6 fresh tomato, in season, peeled, and, diced
2 lrg sprigs fresh thyme
1 tsp dry oregano

Combine the breadcrumbs with cheese and minced thyme in a shallow baking pan or possibly aluminum tin and season. Dip the chicken in egg mix and then in crumb mix coating well on all sides. Lay on a baking sheet separated by wax or possibly parchment paper between layers. Cover with plastic wrap and chill till ready to serve.
Fry scaloppini in extra virgin olive oil in large skillet on high heat, cooking 2-3 pcs at a time depending on size of pan. Fry for 3 min per side till browned on both sides and no longer pink.
Serve with tomato sauce and favourite vegetables.
Chorizo Tomato Sauce:Heat the extra virgin olive oil in medium saucepan and saute/fry onion on high heat for 3 min. Add in the garlic and toss for a further 2 min till both are soft. Add in the crumbled sausage and brown for 1 minute. Add in the tomatoes and herbs and bring to a boil. Reduce to low heat and simmer uncovered for about 30 min or possibly till sauce is thick. If you have a little more time to spare, sauce can cook up to 1 hour if covered for the second half hour.