Crusted Chicken Cutlet & Sweet Potato Mash

• Cook sweet potato in the boiling water until easily 
pierced with a fork, 12-15 minutes. In last 
8 minutes of cook time, place a colander or steamer 
basket on top and add green beans and broccoli. 
• Cover and steam until broccoli is tender, and 
potatoes can be easily pierced with a fork, 
7-8 minutes. Transfer veggies to a bowl. Season 
with salt and pepper, then set aside.
• Drain sweet potato and return to saucepan. Add the 
butter (for the mash) to sweet potato and season 
generously with salt. Mash until smooth. Cover to 
keep warm. 

• While the veggies are cooking, place your hand flat 
on top of each chicken breast and slice through 
horizontally to make two thin steaks. In a shallow 
bowl, combine the plain flour, salt and a good 
pinch of pepper. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko
breadcrumbs.
• Dip the chicken steaks into the flour mixture, 
followed by the egg and finally in the panko
breadcrumbs. Transfer to a plate. 

• Heat a large frying pan over a medium-high with 
enough olive oil to coat the base of the pan. 
• When the oil is hot, cook cumbed chicken until 
golden and cooked through, 3-5 minutes each side 
(cook in batches if your pan is getting crowded). 
Transfer to a paper towel-lined plate. 
TIP: Chicken is cooked through when it is no longer 
pink inside.

• Finely chop garlic. In a small microwave-safe bowl, 
combine the butter(for the sauce) and garlic. 
Season with salt and pepper. 
• Microwave in 20 second bursts until melted.
• Finely chop parsley. Stir parsley through the 
garlic butter. 
TIP: If you don’t have a microwave, you can melt the 
butter in a small saucepan.