grated fresh parmesan cheese (to taste but i use plenty)
salt and pepper (to taste)
butter and oil to cook
4 potatoes (per person)
for the salad dressing:
white wine vinegar
for the tomato sauce:
2 cloves garlic
1 tblsp butter
8 fresh tomatoes or tin whole tomatoes if you prefer
1 tblsp tomato puree
¼ pint white wine
bunch of fresh basil
2 cloves of garlic (crushed)
Wash the chicken breasts and dry with kitchen paper. Cover with cling film and flatten with rolling pin – not too thin just to even them out. Trim the breasts at either end to make them look the same.
Marinate the breasts in olive oil, lemon juice and crushed garlic for about an hour – mix them all together with your hands and cover and put into fridge.
Shake off excess olive oil and lemon juice. Then, coat the breasts with flour and add some salt and freshly ground black pepper.
Beat eggs together, do two first and see how you go. Tip onto plate.
Mix breadcrumbs and parmesan together and tip onto another plate.
Dip the chicken into the egg mix, do this first and then coat the four breasts with breadcrumb and parmesan mixture. Don’t make this crust too heavy, just a light coating is fine.
Heat frying pan until very hot, add butter and oil to cover lightly and then put chicken breast into pan and cook for about 8 minutes and then turn and cook on other side. The length of time cooking will depend on size of chicken breasts. If you like, par cook them in the frying pan and finish them off in the oven. But it is important to cook them first on the pan to seal in the crust. Don’t turn them too soon because you don’t want the crust to come away from the chicken.
For the rustic potatoes:
Peel potatoes and quarter them and place in saucepan with cold water. Bring to boil and cook for five or six minutes until soft. Strain and leave in strainer for couple of minutes until cool enough to handle. Shake them then to roughen up the edges. While boiling, put enough olive oil and vegetable oil into roasting tin to give good covering in tin, adding garlic to taste and heat up until very hot – about ten minutes at least at 200c (about 180c fan). Carefully add potatoes and coat them with the oil, cook in oven until crisp and golden for about 40 minutes. You can add rosemary if you like, another nice addition is to sprinkle some hot chili powder into the pan.
For the tomato sauce:
Chop onion finely and sauté in butter until soft. Cover with parchment paper to keep moist. Add garlic and cook for another couple of minutes. Remove parchment paper and add tin of tomatoes. Season with salt and pepper and if using tin of tomatoes add one teaspoon of sugar; do not crush tomatoes until end of cooking. After five minutes or so add white wine and simmer away until nice and thick. Crush the tomatoes at this stage, if you crush them too early they lose a lot of their flavor. Add torn basil just before serving.
If using fresh tomatoes make cross in bottom of each tomato and put them into pan of boiling water. Simmer for minute or two and then remove skins. Core them and chop pulp and cook as above. I leave pips in as I like the consistency they give.
For the salad dressing:
Add three parts walnut oil to one part white wine vinegar mixed with lemon juice, then add garlic and other seasonings. This will depend on your taste.