Chicken Escalopes with Cherry Tomatoes

Ingredients

• 3 skinless, boneless chicken breasts, about (500 g) 1 lb 2 oz total weight
• 1 egg, beaten
• 3½ oz (100 g) wholemeal panko breadcrumbs
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp groundnut oil
• 14 oz (400 g) cherry tomatoes on the vine
• 7 oz (200 g) baby leaf salad
• 1 tbsp balsamic vinegar

1. Diagonally slice each chicken breast in four length ways to make 12 escalopes. Place each escalope on a chopping board and pound it a few times with a rolling pin to a thickness of about 1 cm/½ inch.
2. Put the beaten egg in a shallow dish and put the breadcrumbs in a separate shallow dish. Stir the thyme and oregano into the breadcrumbs.
3. Coat each escalope in egg, then hold it above the egg dish to allow the excess to drip off. Dip into the breadcrumb mixture, turning to coat, then transfer to a large plate.
4. Heat the oil in a large, non-stick frying pan. Add the escalopes, in batches, and cook over a medium heat for about 4 minutes on each side, until the breadcrumbs are golden and the escalopes are cooked all the way through.
5. Meanwhile, preheat the grill and grill the tomatoes on the vine until warmed through but not collapsed.
6. Serve the escalopes with the grilled tomatoes and the baby leaf salad, drizzled with the vinegar.