Roast tomatoes, chicken schnitzel & cheesy creamed corn
‘Pair a perfectly crisp chicken schnitzel with the first of this year’s British tomatoes. Roasting them gently brings out their sweetness and leaves you with a jammy, juicy texture. They’re delicious as part of this recipe, but they’re also good enough to eat on their own with crusty bread.’
SERVES 4 PREP 35 mins plus at least 4 hrs marinating COOK 1 hr 40 mins
MORE EFFORT
4 medium chicken breasts 400ml buttermilk or kefir
2 large eggs, lightly beaten 70g plain flour
130g panko breadcrumbs, blitzed
to a fine crumb
50ml vegetable or rapeseed oil
For the tomatoes
700g large heritage tomatoes (a mix of colours and shapes), stems removed
3 garlic cloves, thinly sliced ½ small bunch of thyme,
leaves picked
1 tbsp extra virgin olive oil For the creamed corn
30g unsalted butter
1 large shallot or ½ onion,
finely chopped
3 sweetcorn cobs
125ml single cream
80g parmesan or cheddar
1 Put the chicken breasts on a board, cover with a sheet of baking parchment and bash with a rolling pin to a 1cm thickness. Tip into a large bowl with the buttermilk and 1 tsp heaped salt, turning to coat. Cover and leave to marinate in the fridge for 4 hrs or overnight.
2 Heat the oven to 160C/140C fan/ gas 3 and line a baking sheet with baking parchment. Tip the tomatoes onto the baking sheet with the garlic and thyme. Drizzle over the olive oil, season and roast for 50 mins-1 hr, or until soft but holding their shape.
3 For the corn, heat the butter in a saucepan over a medium heat until foaming. Add the shallot, reduce the heat to low and fry for 10 mins until softened. Cut the kernels from the corn cobs (see below) and add these to the pan along with 125ml water. Simmer for 5 mins, then add the cream and simmer, uncovered, for 5 mins more. Remove from the heat, blitz the mixture to a rough texture with a hand blender, then stir through the cheese and season to taste. Set aside.
4 Remove the chicken from the marinade, wiping away any excess using kitchen paper. Tip the beaten eggs into a shallow bowl, put the flour in a second and the panko in a third. Dip each marinated chicken breast into the flour, then the egg and lastly the panko. Heat the oil in a large skillet or non-stick frying pan over a medium-low heat and fry the breaded chicken breasts for 5-6 mins on each side or until golden and cooked through (you may need to do this in batches). Gently reheat the creamed corn, then serve with the schnitzel and roast tomatoes.
GOOD TO KNOW calcium • fibre • vit c • 2 of 5-a-day
PER SERVING 849 kcals • fat 42g •
saturates 14g • carbs 58g •
sugars 14g • fibre 9g •
protein 56g • salt 2.5g