Chicken Schnitzel & Creamy Parsley Mash

While the potato is cooking, finely chop the garlic. Trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. In a small bowl, combine the dill & parsley mayonnaise and the water. Set aside.

Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour, lemon pepper spice blend and the salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip each chicken piece into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

In a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the green beans, carrot and a splash of water and cook, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a bowl.

Return the frying pan to a high heat and add enough olive oil to coat the base. Fry the chicken schnitzels, in batches, until golden and cooked through, 2-4 minutes each side. Place the fried schnitzel on a paper towel lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.