Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Clean, wash and cut the peppers into strips. Wash escalopes if necessary, dab dry and cut in half
Heat the oil in a large frying pan. Fry the escalopes in it for about 3 minutes on each side. Season with salt and pepper. Take out
Fry the peppers in the frying fat for about 3 minutes. Deglaze with 150 ml water and tomato sauce. Bring to the boil, stir in stock and let it boil down for about 5 minutes. Season to taste
Spread the cutlets in an ovenproof dish. Pour sauce over it. Sprinkle with chips and cheese. Bake in a hot oven for about 7 minutes. Garnish with basil