Chicken Milanese with pan-fried cherry tomatoes

📝 Ingredients

• 30 g flour
• 30 g panko breadcrumbs (or common breadcrumbs)
• 30 g parmesan cheese, I used the Grana Padano type (freshly and finely grated)
• 30 g walnuts (or any nut you like, cut really small)
• 1 egg
• 1 tbsp water
• 4 chicken breasts
• 40 ml vegetable oil
• to taste salt and pepper
• 120 g cherry tomatoes (cut in half)
• 30 ml olive oil
• to taste salt and pepper
• 30 g rocket
• 20 ml olive oil
• to taste salt and pepper

👨‍🍳 Instructions

1. 1--- For the chicken Milanese ---
2. 2Trim any fat, blod clots and veins from the breasts. Then butterfly it by cutting across the breast starting from the thinest side. Stop when you're about 3mm from going all the way through. For further reference, watch the video above.
3. 3Put 2 layers of cling film on top and use a rolling pin to hit it gently until you get an even thickness.
4. 4Add salt and pepper to the chicken breasts and then into the flour. Pat away any excess. Then onto the eggs, which we previously beat with the tablespoon of flour. Also let the excess egg drip off.
5. 5For the last step, mix the finely cut walnuts, the grated parmesan and panko breadcrumbs and press it down onto the chicken breast. Let the excess drp as well.
6. 6Put it in the fridge while we do the cherry tomatoes so that the egg solidifies a bit, preventing the breading to fall off the chicken breast when we fry it.
7. 7Fry on medium-high heat (make sure it bubbles around the edges) on both sides and then put onto a plate with paper towel to absorb the excess oil.
8. 8--- For the pan-fried cherry tomatoes and garnish ---
9. 9Put the cherry tomatoes with the centre down on medium-heated olive oil. Add salt and pepper and turn once softened.
10. 10Remove once the skin starts to peel off. Serve on top of the chicken Milanese.
11. 11Mix the rocket with the olive oil and salt and put it on top of the cherry tomatoes.