Crispy parmesan chicken

1. 1

   Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.

2. 2

   Mix together the breadcrumbs and parmesan.

3. 3

   Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.

4. 4

   Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.

5. 5

   For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.

6. 6

   Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.

7. 7

   Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.

8. 8

   Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.