Cornflake Crusted Crunchy Chicken with Garlic Green Beans

Start by peeling and chopping the potatoes into even-sized pieces. Place them in a pot of salted water, bring to a boil, and simmer until tender, about 15-20 minutes.

Set up three shallow dishes for coating the chicken. In the first dish, place plain flour seasoned with salt and pepper. In the second, beat eggs with a splash of milk. In the third, mix crushed cornflakes with finely chopped fresh parsley.

Coat each chicken breast first in flour, then dip in the egg mixture, and finally coat with the cornflake mixture. Press the cornflakes onto the chicken to ensure they adhere well.

Heat olive oil in a large frying pan over medium-high heat. Add the coated chicken breasts and cook for 4-5 minutes on each side, or until the crust is golden and crispy and the chicken is thoroughly cooked.

Once the potatoes are tender, drain and return them to the pot. Add half of the butter and the milk, then mash until smooth and creamy. Season with salt and pepper to taste.

For the garlic green beans, melt the remaining butter in another pan over medium heat. Add the finely chopped garlic and cook until fragrant, about 1 minute. Add the trimmed green beans and sauté until they are tender and slightly browned, about 7-10 minutes. Season with salt and pepper to taste.

Arrange the cornflake crusted chicken on plates, accompanied by the velvety mashed potatoes and garlic green beans, to serve a balanced and flavorful meal.