This is a dish I used to order a lot from Italian restaurants rather than pasta or pizza and I always enjoyed that it was a slightly less obvious style of Italian food. A crunchy escalope topped with rich tomato sauce and served with herby roasted baby potatoes makes a comforting but light summer meal.
Ingredients (serves 4)
- 4 vegan chicken escalopes (I used Fry’s Crumbed Schnitzels, which come in a box of 4)
- Seasonal greens of your choice: green beans, asparagus, tenderstem broccoli, spinach, courgette (sliced), leek (chopped), peas, cabbage etc.
For the potatoes:
- 500g baby new potatoes
- 1 whole garlic clove (peeled)
- Pinch of salt
- Drizzle of olive oil
- 1/4 tsp black pepper
- Pinch of paprika
- A handful of fresh parsley (chopped)
For the sauce:
- 1 can of chopped tomatoes/passata
- 3 tbsp tomato puree
- 2 large cloves of garlic (minced)
- 1/2 medium white onion (finely diced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3-4 tbsp olive oil
- 1 tbsp agave syrup [optional]
- 2 cups water
- 1 tsp herbs: fresh chopped basil or dried mixed herbs/herbes de provence
- A handful of fresh rocket
Preheat the oven to 180 degrees C.
Put the potatoes on to boil in a large pan with the garlic clove and the salt. Allow to simmer until the potatoes are softened slightly, around 10-15 mins.
Meanwhile add all the tomato sauce ingredients to a saucepan and simmer on a medium heat for 20 minutes without a lid. Keep stirring throughout and if needed add more water to keep it from drying out. You are aiming for a thick sauce by the end, something like a ketchup consistency.
When the potatoes are softened, drain well and transfer to a baking tray. Discard the garlic clove at this point. Using either a fork or a masher, press down gently on each potato to crush it slightly. Drizzle with olive oil, and toss with the black pepper and paprika until all the potatoes are well coated. Bake in the oven for around 20-25 minutes until they are golden brown and crispy.
While your potatoes are roasting, cook your chicken according to the instructions. I baked the Fry’s Schnitzel for 10 minutes in the oven.
Prepare the vegetables and add them to a saucepan with 1/2 inch of water, a splash of olive oil and a pinch of salt. Cover with a lid and boil for 5 minutes. This method keeps the vegetables crunchy and green without losing much of their nutrients or flavour.
To plate up, spoon the tomato sauce over the top of each escalope and garnish your potatoes with fresh chopped parsley.