See Also: Crispy parmesan chicken with soft basil tomatoes(recipes)
Penne pasta with red onions, cherry tomatoes, basil and courgettes(recipes)
Crispy Baked Chicken(recipes)
Crispy Ranch Chicken(recipes)
Chicken Parmesan(recipes)
Parmesan Chicken(recipes)
Chicken Breasts Smothered in Tomatoes and Mozzarella(recipes)
Chicken Broccoli Roulade with Parmesan Cream Sauce(recipes)
Thai Chicken with Basil(recipes)
Chicken with Orange and Basil(recipes)

Crispy parmesan chicken with soft basil tomatoes (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



4 chicken breasts, skinlesssalt and pepperflour, for dusting 75g/3oz fresh white breadcrumbs 50g/2oz finely grated Parmesan cheese2 free-range eggs, beatenolive oil, for cooking large knob of butter6 tomatoes, halved1-2 cloves of garlic, thinly sliced coarse sea salthandful of fresh basil leaves4 wedges of lemon



Method



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. Mix together the breadcrumbs and parmesan.3. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.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. 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. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.7. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.8. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.