Chicken Milanese with Slow-Roasted Tomato Salad

I made this chicken recipe from Gwyneth Paltrow's cookbook, My Father's Daughter, and loved it. The tomatoes are so simple yet SO AMAZING. I really liked her suggestion to use the parchment paper while pounding the chicken - it was less messy than the way I usually do it.

Chicken Milanese

4 skinless chicken breasts, washed and dried

1 cup milk

2 cups panko bread crumbs (regular work too) mixed with 1 teaspoon freshly ground pepper and 1 teaspoon coarse salt

1/2 cup extra virgin olive oil, divided

Place the chicken breasts between two pieces of baking parchment paper. Using a mallet, pound the chicken until they're very thin - about 1/6 inch thick. Put the milk in a shallow bowl and the bread crumbs on a large plate. Dip each piece of chicken into the milk and then dredge it in the bread crumbs, tapping off the excess. You should end up with a thin, even, coating.

Heat 1/4 cup olive oil in a large nonstick skillet, big enough for 2 chicken breasts in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.

Slow-Roasted Cherry Tomatoes and Arugula Salad

Preheat oven to 400 degrees. Place the tomatoes in a small baking pan and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until they're split and blistered and super super sweet.

While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar, and a pinch of salt. Fold the tomatoes into the arugula.

Place one piece of chicken on each of four dinner plates and mound a handful of arugula with tomatoes over each piece.