Chicken Milanese with confit cherry tomatoes and arugula salad

Keep the cherry tomatoes on the vine where possible and put them in a dish with a couple of basil stems, three bay leaves, garlic cloves and whole peppercorns.

Cover with oil, cover the dish and confit in a 200F oven for two to three hours, until the tomatoes just start to burst without disintegrating; set aside to cool.

Pull the skin off the chicken breasts.

Butterfly each breast from the thicker side, cutting almost through and opening it like a book; pound to an even thickness.

Salt lightly to dry brine the chicken.

Mix Bisquick with flour, panko, breadcrumbs, corn flakes, cornstarch and salt for the breading.

Using one wet hand and one dry hand, dredge each breast in flour, then the wet dip, then the breading; press to coat.

Heat lard and peanut oil to about 360F; shake off excess breading and lay the chicken in away from you; fry three to four minutes, flipping once and spooning oil over any pooled spots.

Drain on a wire rack set in a baking sheet and hold in a low oven.

For the vinaigrette, squeeze half a lemon, press in a confit garlic clove, add a hefty pinch of salt, lots of black pepper, a little mustard and honey, and whip until emulsified and creamy.

Dress the arugula, shave in Parmesan and taste.

Plate the chicken, top with the arugula, the confit tomatoes and more Parmesan.