ROAST TOMATOES, CHICKEN SCHNITZEL & CHEESY CREAMED CORN

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Roast tomatoes, chicken schnitzel & cheesy creamed corn image

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

Provided by Esther Clark

Categories     Dinner

Time 2h15m

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 849 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 2.5 milligram of sodium

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