Cornflake Crusted Crunchy Chicken with Garlic Green Beans

Preheat the oven to 180C and bring a saucepan of salted water to the boil.

Finely chop the garlic and parsley.

Peel and chop the potato.

Add the potato to the boiling water.

Put the cornflakes in a plastic bag and crush with something heavy (e.g. rolling pin). If you don’t have anything you can crush with hands.

Add the crushed cornflakes into a shallow dish and combine with the parsley.

Season the chicken breast with salt and pepper.

Place the flour in a shallow bowl or plate.

Crack an egg into a shallow dish and beat with a fork until combined.

Dip the seasoned chicken breast(s) into the flour until coated well, then dip into the egg and finally into the crushed cornflakes to coat. Press the crumbs so they stick.

Heat the olive oil in a pan to shallow fry the chicken.

Add the chicken in batches and cook on either side until the outside is golden brown and crispy.

Remove the chicken, place on the baking tray and place in the oven.

In the same pan, pour or wipe away the excess oil from the pan.

Add 1/2 of the butter to the cleaned pan and melt.

Add the garlic and green beans and sauté until the beans blister slightly on the outside. Season lightly with salt and pepper.

Drain the potatoes when tender and return to the same pan.

Mash the potato and then add the milk and remaining butter, mashing until smooth and creamy. Season well with salt and pepper.

Check the chicken and distribute among serving plates when cooked.

Serve the chicken alongside the green beans and mashed potato.