Chef Founder Simon Boyle says, “My favourite sauce for breaded veal escalopes would definitely be a rich tomato sauce. But here’s one that’s a bit different …”
Stuff you’ll need
Get stuck in
Place the shallots, garlic, honey and vinegar in a pan and sweat down. Don’t allow them to colour – watch that the temperature isn’t too high.
When the shallots are soft, add the tomato puree and chopped tomatoes. Turn the heat up a little.
Once the tomatoes have started to break down, add the chicken stock and bring to the boil. Turn to a simmer and cook for 20 minutes. Taste for seasoning and add salt and freshly ground pepper if needed.
Take off the heat and using a stick liquidizer, blitz the cold pressed olive oil into your sauce. Taste again for seasoning.
Add the chopped basil leaves and enjoy!