In a large bowl whisk the vinegar, EVOO, honey & a good pinch of S&P. Halve the tomatoes & stir them through, then leave to marinate.

In a small pot/bowl combine the chicken seasoning. Line up 3 large shallow dishes: 1st = flour + ½ the seasoning mix, 2nd = beaten eggs & 3rd = Panko + remaining seasoning mix. Place a tray at the end for the chicken.

Horizontally slice the chicken right through the centre to create 2 even-sized breasts. Lay over cling film & use a mallet or rolling pan to pound them to even thickness. You want them fairly thin, but not so thin they break apart. One by one, dredge through the flour, egg then Panko & place on the tray. Make sure you thoroughly coat the chicken at each stage.

Add oil to a large pan & place over medium-high heat. Once hot (a crumb should rapidly sizzle) add the chicken & fry each side for 2-3 mins, or until golden, crisp & piping hot through the centre. Timings will depend on how thin the chicken is.

Serve the chicken with a squeeze of lemon juice & a pinch of salt. Top with ½ a burrata each then spoon over the tomatoes. Toss the rocket in the leftover marinade & serve alongside with shaved parmesan on top.