Jimmy's Limited Edition Butter Chicken Parmi

• Meanwhile, trim green beans. Finely chop garlic. Slice lemon into wedges.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and a good pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden, 2 minutes each side. Transfer chicken to a lined oven tray.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
TIP: Chicken will finish cooking in step 4!

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. 
• Add mild curry paste and cook, stirring, until fragrant, 1 minute. 
• Add light cooking cream and simmer until slightly thickened, 1-2 minutes. Season with pepper. 
• Top each piece of chicken with spoonfuls of butter chicken sauce, then sprinkle with Cheddar cheese.
• Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 8-10 minutes.

Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook green beans, until tender, 4-5 minutes.
• Add garlic, and cook until fragrant, 1 minute. • Add a good squeeze of lemon juice and season.