Ingredients

• 4 chicken breasts
• skinless
• salt and pepper
• flour
• for dusting
• 75g/3oz fresh white breadcrumbs
• 50g/2oz finely grated Parmesan cheese
• 2 free-range eggs
• beaten
• olive oil
• for cooking
• large knob of butter
• 6 tomatoes
• halved
• 1-2 cloves of garlic
• thinly sliced
• coarse sea salt
• handful of fresh basil leaves
• 4 wedges of lemon

Directions

• 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.
• Mix together the breadcrumbs and parmesan.
• Dip the flattened chicken breasts (escalopes) in the beaten egg
• followed by the Parmesan breadcrumbs.
• 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.
• 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.
• Drizzle with olive oil and grill until just overdone
• their softness providing the escalopes with a sauce to dip into.
• Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.
• Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.