Name: Roast tomatoes, chicken schnitzel & cheesy creamed corn
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 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; 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; 30g unsalted butter; 1 large shallot or ½ onion, finely chopped; 3 sweetcorn cobs; 125ml single cream; 80g parmesan or cheddar

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Roast tomatoes, chicken schnitzel & cheesy creamed corn

Roast tomatoes, chicken schnitzel & cheesy creamed corn

Esther Clark

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Serves 4

More effort

Prep: 35 mins

Cook: 1 hr and 40 mins

plus at least 4 hrs marinating

A star rating of 5 out of 5.4 ratingsRate

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Pair crisp chicken schnitzel with roasted tomatoes and cheesy creamed corn for a delicious dinner. Roasting the tomatoes gives them a lovely, jammy texture

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal849
fat42g
saturates14g
carbs58g
sugars14g
fibre9g

high
protein56g
salt2.5g

Method

step 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.
step 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.
step 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 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.
step 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.

Recipe from Good Food magazine, May 2021

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A star rating of 5 out of 5.4 ratings

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