DAILY DINNERS

Sandwich each chicken breast between two sheets of baking parchment. Using a rolling pin, gently bash each one so it flattens to 1cm thick, trying not to break the flesh. Remove the parchment and put in a large ceramic or glass dish.

Whisk the olive oil, wine, lemon zest and juice together in a small jug or bowl, then season well. Pour over the chicken, making sure it is evenly coated. Cover and marinate in the fridge for at least 1 hr, but preferably overnight.

To make the mayonnaise, whisk the egg yolks with some salt and pepper and the lemon zest, in a bowl, or in a jug and blend with a hand blender. Gradually add the light olive oil in a steady stream, whisking or blending constantly, until you have a thick mayonnaise. Whisk in the extra virgin olive oil and add the lemon juice to taste.

When you are ready to cook the chicken, put the flour, egg and breadcrumbs into three separate shallow bowls. Shake off any excess marinade, then dip each breast into the egg, then finally through the breadcrumbs, ensuring they are evenly coated. Set aside.

To make the salad, arrange the tomato slices on a serving platter. Season with salt and pepper. Whisk the white wine and a little seasoning in a small jug or bowl, then whisk in the olive oil. Pour over the tomatoes and set aside.

Pour 2 cm oil in a wide, deep frying pan over a medium-high heat. Once the oil is shimmering, fry the breaded chicken for 5-7 mins on each side until golden and cooked through - this will depend a little on how thick the chicken breasts are. You may need to fry in batches, depending on the size of the pan. Drain on kitchen paper to absorb any excess oil, then serve warm with the lemon mayonnaise and the tomato salad. Alternatively, allow to cool, then store in a container and chill to eat later.