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• Place saran wrap on a clean surface. I use my kitchen counter, but you can use a table or island, but be sure it's sturdy enough to withstand pounding the chicken. Be sure saran wrap covers the entire surface, then place the chicken on the surface, and spread it out because the chicken will spread as you pound it to create thin pieces. Cover the chicken with saran wrap, and use a mallet or rolling pin to pound the pieces until they are 1/4-1/2 inch thick.
• Once all your pieces of chicken are pounded thin, assemble your flour, egg and breadcrumb ingredients and place a sheet pan on the counter.
• I like to use shallow bowls or Pyrex dishes. Add flour and smoked paprika to one dish. In the 2nd dish, add the 2 eggs. In the 3rd dish, add the breadcrumbs, dried thyme and dried rosemary.
• Season the chicken on both sides with salt and pepper.
• Dredge the chicken through the flour, on both sides, and gently shake off any excess flour.
• Dip chicken, on both sides, in the egg wash. Before moving on to the breadcrumbs, let excess egg wash fall back into the dish.
• Gently press chicken, on both sides, into bread crumb mixture. When finished, place on sheet pan and go through the breading process again until all the chicken is breaded.
• Before cooking, get another sheet pan or large platter and place a rack on top. This is where you'll put the cooked chicken to keep it crunchy until you're ready to serve. If you place the cooked chicken directly on a sheet pan, the bottom will get soggy because it will steam from the heat. And that's not what we want.
• Heat a cast iron skillet over medium heat. Add a couple tablespoons of olive oil, enough to coat the bottom of the pan, and when it shimmers and easily slides over the pan, it's time to add the chicken.
• Depending on how big your chicken is, you may have to cook it in batches. Add chicken to skillet and cook for 2-3 minutes per side, until its golden brown.
• While chicken is warm, sprinkle with Maldon salt and grated lemon zest.
• Spoon tomato confit on top and serve while hot.

For Tomato Confit

• Preheat oven to 400 degrees F.
• In an oven safe gratin dish, pie dish or Pyrex, add the tomatoes, garlic, thyme and olive oil. Add enough olive oil to completely coat and cover the tomatoes.
• Cook until the tomatoes get shriveled up and the oil is bubbling - about 30-45 minutes. My oven runs hot, so I start it at 400 degrees F for 45 minutes, and then turn it down to 350 degrees F for an additional 15 minutes. Keep an eye because you don't want the tomatoes to burn. It's ok if they get a bit brown and golden, though.
• Remove from oven and use a fork to mash the garlic into a paste (this will be very easy!) and mix it into the confit.
• If you've kept the cloves in their paper, carefully remove from the baking dish with a fork and let them cool. When you can safely handle them, press on the end to squeeze the clove out of the paper. Add the clove to the baking dish with the tomatoes, and gently press with a fork to mash.
• You will probably use up all the tomatoes and have leftover flavored olive oil. This olive oil is liquid gold!! Use it in salad dressings, drizzle over vegetables before roasting, use it to sauté fish or scramble eggs.
• Serve warm or at room temperature.