Chicken escalope with tomato and artichoke salad recipe
 Roasted tomatoes and artichokes add great flavour to this simple salad served with chicken fried in breadcrumbs. 6 heritage tomatoes, halved widthways4 tbsp olive oilsalt and black pepper6 sprigs thyme, leaves picked2 Little Gem lettuces, separated into leaves25g/1oz baby leaf spinach150g/5½oz chargrilled artichokes100g/3½oz baby mozzarella balls1 tbsp sherry vinegar1 tbsp red wine vinegar3 tbsp olive oil1 lemon, cut into wedges to serve 6 heritage tomatoes, halved widthways 4 tbsp olive oil salt and black pepper 6 sprigs thyme, leaves picked 2 Little Gem lettuces, separated into leaves 25g/1oz baby leaf spinach 150g/5½oz chargrilled artichokes 100g/3½oz baby mozzarella balls 1 tbsp sherry vinegar 1 tbsp red wine vinegar 3 tbsp olive oil 1 lemon, cut into wedges to serve 60g/2¼oz Japanese panko breadcrumbs25g/1oz parmesan cheese, freshly grated1 lemon, zest only4 chicken breasts, boneless and skinless8 slices Parma ham75g/2½oz plain floursalt and black pepper2 free-range eggs, beaten2 tbsp olive oil50g/1¾oz butter 60g/2¼oz Japanese panko breadcrumbs 25g/1oz parmesan cheese, freshly grated 1 lemon, zest only 4 chicken breasts, boneless and skinless 8 slices Parma ham 75g/2½oz plain flour salt and black pepper 2 free-range eggs, beaten 2 tbsp olive oil 50g/1¾oz butter Method For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting).Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil.Season with salt and black pepper then scatter half the thyme leaves over the top.Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.For the chicken escalope, preheat the oven to 220C/425F/Gas 7.Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs.Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham.Season the flour with salt and black pepper then dust the chicken in the flour.Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly.Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain.For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls.In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat.To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon. For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting). For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting). Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil. Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil. Season with salt and black pepper then scatter half the thyme leaves over the top. Season with salt and black pepper then scatter half the thyme leaves over the top. Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. For the chicken escalope, preheat the oven to 220C/425F/Gas 7. For the chicken escalope, preheat the oven to 220C/425F/Gas 7. Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs. Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs. Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham. Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham. Season the flour with salt and black pepper then dust the chicken in the flour. Season the flour with salt and black pepper then dust the chicken in the flour. Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly. Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain. For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls. For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls. In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat. In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat. To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon. To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon.