Breaded Chicken With Tomato & Basil Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your waxy potatoes into large, bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 30 min or until golden and crisp

While the potatoes are cooking, chop your cherry tomatoes into quarters

Peel and finely chop (or grate) your garlic

Chop your basil finely, including the stalks

Set everything aside until later

Cover your chicken with cling film and bash with a rolling pin until flattened slightly

Season the flattened chicken with a generous pinch of salt

Add a handful of flour to a plate

Crack your egg[s] into a shallow bowl and beat with a fork

Add your panko breadcrumbs to another plate

Coat the flattened chicken in the flour, tap off any excess, then add it into the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated chicken and cook for 5-6 min on each side or until golden, crisp and cooked through (no pink meat!) – this is your breaded chicken

While the chicken is cooking, heat a pot with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped cherry tomatoes with a pinch of salt and cook for 3-4 min or until beginning to break down

Add the chopped garlic and cook for 30 secs, then add 100ml [130ml] [170ml] water with a pinch of pepper and sugar and cook for 4-5 min further or until thickened – this is your tomato sauce

Combine your Dijon mustard and your white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt in a small bowl – this is your mustard dressing

Once the sauce has thickened, stir through the chopped basil and a knob of butter – this is your tomato & basil sauce

Wash your lettuce, then pat it dry with kitchen paper and roughly shred