Swiss schnitzel with roast tomatoes

Preheat oven to 180C/160C fanforced. Quarter tomatoes lengthwise; place snugly in a baking dish. Sprinkle with basil, black pepper, a pinch sugar and 1 tablespoon oil. Bake for 20 minutes.

Meanwhile, cut fillets in half horizontally. Using a meat mallet or rolling pin, pound slices between sheets of plastic food wrap until thin. Dust with breadcrumbs; press crumbs into flesh to lightly coat both sides. Shake off excess.

Heat remaining oil in a large non-stick frying pan over moderate heat. Cook schnitzels 2 at a time for 2 minutes, until golden on the bottom. Turn over; top with cheese. Cook 1 minute. Cover; cook 1 minute more or until chicken is tender and cheese melts. Transfer to serving plates, add rocket and tomato. Serve with lemon or drizzle with balsamic.