• Heat the oven to 150°C fan.
• Place the tomatoes in a small roasting dish. Add the olive oil, balsamic vinegar, garlic and thyme, then season lightly.
• Roast for 25–30 minutes, until softened, concentrated and beginning to blister.
• Place one chicken breast on a chopping board. Hold it flat and carefully slice horizontally through the middle, stopping just before cutting all the way through. Open it out like a book.
• Repeat with the second breast. Place the chicken between two sheets of baking parchment and gently flatten it with a rolling pin or meat mallet to an even thickness of approximately 7–8mm.
• Place the flour in one shallow dish and season it with salt and pepper. Beat the eggs in a second dish.
• Combine the panko, Parmesan, lemon zest, garlic granules and oregano in a third dish.
• Coat each chicken breast first in flour, shaking away the excess, then in beaten egg and finally in the Parmesan crumb. Press the crumbs firmly onto both sides.
• Heat 3 tbsp rapeseed oil in a large frying pan over a medium heat. Add the butter once the oil is hot.
• Fry the chicken for 3–4 minutes on the first side, until deeply golden. Turn carefully and cook for another 3–4 minutes. Add a little more oil if the pan becomes dry.
• Check that the thickest part has reached at least 74°C. Transfer to a wire rack or a plate lined briefly with kitchen paper.
• Whisk together the olive oil, lemon juice and Dijon mustard. Dress the rocket immediately before serving.
• Serve the Milanese with the roasted tomatoes, dressed rocket, Parmesan shavings and lemon wedges.

Multi-Cooker Option

Ninja Foodi / Air Fryer

1. Preheat the appliance on Air Crisp at 200°C for 3 minutes.
2. Spray or brush both sides of the breaded chicken lightly with oil.
3. Arrange the chicken in a single layer. Cook at 190°C for 7 minutes.
4. Turn carefully, spray the surface lightly again and cook for another 5–7 minutes.
5. Check that the centre has reached at least 74°C before serving.

The crumb will be slightly drier than the shallow-fried version but should remain crisp and golden.