Crispy Chicken with Tomato Mozzarella Salad

Instructions

1. 1

   Chop the tomatoes into bite-sized pieces and finely mince the garlic. In a large bowl, mix 20 ml olive oil, the red wine vinegar, garlic and 0.25 tsp black pepper. Add the tomatoes and leave them to marinate while you prepare and cook the chicken.

2. 2

   Divide the chicken into four approximately 200 g portions. Place each between sheets of baking paper and gently pound to an even 1 cm thickness.

3. 3

   Mix the Italian seasoning, 1.25 tsp salt, onion powder, garlic powder and remaining 0.75 tsp black pepper. Divide this mixture equally between two shallow dishes containing the flour and panko respectively. Beat the eggs in a third shallow dish.

4. 4

   Coat each chicken portion in seasoned flour, then egg, then panko, pressing the crumbs firmly onto both sides. During the final few minutes of breading, heat 50 ml olive oil in a 30 cm frying pan over medium-high heat until shimmering, approximately 175–180°C/350–355°F. Discard leftover breading mixtures.

5. 5

   Carefully add two cutlets without overlapping. Fry for approximately 4 minutes per side, adjusting the heat to keep the crumbs golden rather than dark. Check the thickest part of each cutlet with a food thermometer; it must reach 74°C/165°F. Transfer to a wire rack set over a tray.

6. 6

   Carefully remove any burnt crumbs from the pan, add the remaining 50 ml frying oil and allow it to return to temperature. Fry the remaining two cutlets in the same way, checking each reaches 74°C/165°F. Let them drain on the rack for 2 minutes.

7. 7

   While the second batch fries, drain and tear the mozzarella, tear the basil leaves and fold both into the tomatoes. Keep this salad and its utensils separate from the raw-chicken preparation area.

8. 8

   Place one cutlet on each of four plates. Spoon the tomato mozzarella salad and its dressing over the chicken just before serving. Divide the balsamic glaze and remaining 0.25 tsp salt over the portions and serve immediately.