Takes: 20 mins
2 breaded chicken escalopes
6tbsp olive oil
1/2 ciabatta loaf, torn into chunks
4 prosciutto slices
6 tomatoes, cut into wedges
1 red onion, thinly slice
Large handful of fresh basil leaves
Large handful of fresh parsley leaves
2tbsp white wine vinegar
Salt and freshly ground black pepper
Step by Step
1 Cook the chicken escalopes according to the pack instructions.
2 Meanwhile, heat half the olive oil in a large frying pan over a medium heat. Fry the prosciutto for 1 min on each side or until crisp. Drain on kitchen paper, then break into pieces and set aside. Add the ciabatta chunks to the pan and cook, stirring, for 5 mins or until golden. Drain on kitchen paper, then set aside.
3 Combine the tomatoes, red onion, basil and parsley in a large bowl. Add the white wine vinegar and remaining olive oil. Season with salt and freshly ground black pepper. Toss well to combine.
4 Slice the chicken and add to the bowl along with the prosciutto and ciabatta croutons. Toss well, and serve.