Chicken escalope with tomato and artichoke salad

1. 1

   For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting).

2. 2

   Place the tomatoes, cut - side up onto a roasting tray and drizzle with the olive oil.

3. 3

   Season with salt and black pepper then scatter half the thyme leaves over the top.

4. 4

   Place in the oven and roast for 4 hours, or until slightly dried out. Turn the oven off and allow to cool.

   240 min

5. 5

   For the chicken escalope, preheat the oven to 220C/425F/Gas 7.

6. 6

   Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs.

7. 7

   Place the chicken breasts between sheets of cling film and flatten with a rolling pin. Wrap the chicken breasts in the Parma ham.

8. 8

   Season the flour with salt and black pepper, then dust the chicken in the flour.

9. 9

   Dip the chicken in the beaten egg then into the seasoned breadcrumbs to coat thoroughly.

10. 10

    Heat olive oil and butter in a large frying pan. Fry the chicken for 2 minutes on each side until golden, then transfer to the oven to finish cooking.

    10 min

11. 11

    In a large bowl, combine the lettuce, baby spinach, cooled tomatoes, artichokes and mozzarella balls.

12. 12

    Whisk together the vinegars, olive oil, salt and pepper. Pour the dressing over the salad and toss to coat.

13. 13

    Serve the crispy chicken escalope alongside the dressed salad with a wedge of fresh lemon.

1 serving ≈ 419 g

Nutrition values are estimates. - means data is unavailable.