This is an old Italian classic that's perfect for family meals, and brought into season with a sun-ripened salad.


  • 1 medium chicken breasts, boneless and skinless

  • 4 tbsp of fine toasted breadcrumbs

  • 1 eggs, beaten with salt and pepper

  • 30g plain flour

  • 2 fresh large plum tomatoes, chopped

  • 3 tbsp of pitted black olives, sliced

  • 2 tbsp Italian extra virgin olive oil

  • 1 tbsp flat leaf parsley, chopped

  • 5 tbsp Italian olive oil, for frying

  • Salt and pepper to taste


  • 1.

    With the help of a cooking hammer or rolling pin beat the chicken between 2 sheets of cling-film until thin. Dust it in the flour, then dip in the egg and finally coat in the breadcrumbs. Pre-heat the olive oil in a large frying pan and gently fry the chicken for approximately 2 minutes each side until it becomes golden and crispy. Place on some kitchen roll allowing the excess oil to drain.

  • 2.

    In a large bowl, mix the tomatoes, the olives and the parsley together and season with extra virgin olive oil, salt and pepper and allow to rest. To serve the dish, place the chicken breast in the middle of a plate and spread 2 tablespoon of the cold tomato mixture on top – serve immediately with a cold glass of white wine.

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