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‘We make these in the Summer when sweet Datterini tomatoes are at their best. They literally fly out- who doesn’t love crispy chicken? I’d serve these with our Cubitt House fries & aioli’ – Ben Tish
A small handful of wild rocket
40g Datterini tomato (sliced in half and lightly roasted)
2 free range chicken Breast, butterflied
100ml egg yolk
50ml milk
50g panko breadcrumbs
15g plain flour
25ml olive oil
1 lemon cut in half
Sea salt and black pepper
Rape seed oil or olive oil for frying
Dredge the chicken breasts in the flour, followed by the egg and then the breadcrumb, now dip the coated breasts back in the egg and finally one last coat of breadcrumbs. Ensure the breasts are well and evenly coated.
Heat a large sauté pan over a high heat and add a couple of cm of olive oil and then fry the chicken on both sides until golden brown, crisp and cooked through.
Serve the chicken with the Datterini on top, leaves of rocket and a drizzle of extra virgin olive oil. Finish with a grating of parmesan and the half lemon.
A homemade Salsa Verde is also a great addition here or an aioli and fries.
The wallpaper’s loud. The room’s peaceful.
Stay the night at one of our London pubs with rooms.
Interiors by @georgie_pearman
This month’s Dish with Tish is all about cold-weather comfort - rich, rustic and straight from the Italian countryside.
Think slow-cooked Chicken Cacciatore with tomato, wine and herbs, served over silky, buttery Polenta.
Best made at home, ideally with a glass of red in hand - recipe via the link in bio.
#DishWithTish #WinterRecipes #RecipeInspo #ComfortFood #HomeCooking
