Crispy Parmesan Chicken with Soft Basil Tomatoes - Gary Rhodes
Lightly bat 4 skinless chicken breasts between sheets of cling film until about 5mm-1cm thick. Season with salt and pepper then dust in flour to coat, tapping away any excess. Mix together 75g fresh white breadcrumbs and 50g of finely grated Parmesan cheese. Dip the escalopes in beaten egg (2 eggs), followed by the Parmesan breadcrumbs. Heat some olive oil with a large knob of butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for 3-4 minutes on each side until crispy and golden.
Halve 5 tomatoes and thinly slice 1-2 cloves of garlic. Preheat the grill and put the tomato halves on a baking try, topping each with a slice of garlic. Season with a good twist of 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 a handful of basil leaves and scatter them over the tomatoes with a drizzle of olive oil. Serve with the escalopes and a wedge of lemon.