Chicken Schnitzel with Roast Tomatoes and Cheesy Creamed Corn

Name: Chicken Schnitzel with Roast Tomatoes and Cheesy Creamed Corn
Prep time: 35 min
Cook time: 100 min
Total time: 135 min
Yield: 4
Ingredients: 4 medium chicken breasts; 400 ml buttermilk or kefir; 2 large eggs, lightly beaten; 70 g plain flour; 130 g panko breadcrumbs blitzed to a fine crumb; 50 ml vegetable or rapeseed oil; 700 g large heritage tomatoes , stems removed; 3 clove garlic, thinly sliced; 1/2 bunch thyme leaves picked; 1 tbsp extra-virgin olive oil; 30 g unsalted butter; 1 large shallot or 1/2 onion, finely chopped; 3 sweetcorn cobs; 125 ml single cream; 80 g parmesan or cheddar

Enjoy a restaurant-quality meal at home with crispy, buttermilk-marinated chicken schnitzel, slow-roasted heritage tomatoes, and a rich, velvety creamed corn. This dish perfectly balances crunchy textures with savory, cheesy comfort.

Servings4 Portions

Prep Time35 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

medium chicken breasts
4
buttermilk or kefir
400 ml
large eggs, lightly beaten
2
plain flour
70 g
panko breadcrumbs blitzed to a fine crumb
130 g
vegetable or rapeseed oil
50 ml
large heritage tomatoes , stems removed
700 g
garlic, thinly sliced
3 clove
thyme leaves picked
0.5 bunch
extra-virgin olive oil
1 tbsp
unsalted butter
30 g
large shallot or 1/2 onion, finely chopped
1
sweetcorn cobs
3
single cream
125 ml
parmesan or cheddar
80 g

Step-by-Step Instructions

Prepare the chicken by placing the breasts on a cutting board and covering them with baking parchment. Use a rolling pin to bash them to a uniform 1cm thickness. Place the chicken in a large bowl, add the buttermilk and a heaped teaspoon of salt, and turn to coat thoroughly. Cover and marinate in the refrigerator for at least 4 hours, or ideally overnight.

Preheat your oven to 160°C (140°C fan/gas 3). Line a baking sheet with parchment paper and spread the heritage tomatoes, sliced garlic, and thyme leaves across it. Drizzle with extra-virgin olive oil, season with salt and pepper, and roast for 50 to 60 minutes until the tomatoes are soft but still hold their shape.

To make the creamed corn, melt butter in a saucepan over medium heat. Sauté the finely chopped shallot for about 10 minutes on low heat until softened. Slice the kernels off the corn cobs and add them to the pan with 125ml of water. Simmer for 5 minutes, then pour in the single cream and simmer for another 5 minutes uncovered. Remove from heat and use a hand blender to blitz the mixture to a chunky texture. Stir in the grated cheese, season to taste, and set aside.