Parmesan-crusted chicken breast

Ingredients

• 1 tbsp Plain flour
• 1 Large egg
• 65g Panko breadcrumbs
• 25g Grated Parmesan cheese
• 4 x 165g Skinless chicken breast fillets
• 1 tbsp Vegetable oil
• 400g Tenderstem broccoli
• 2 x 400g packs Ready-made mashed potato
• 1 Lemon

Method

1. 1Preheat the oven to 200C, fan 180C, gas mark 6. Place a large pan of water on a high heat and bring to the boil.
2. 2Meanwhile, place the flour onto a large plate and beat the egg in a medium bowl. On another plate, combine the breadcrumbs and Parmesan with a little salt and a generous grinding of black pepper.
3. 3Flatten out the chicken breasts to approx 0.5cm thick. Dust each in the flour, dip into the beaten egg, then coat in the cheesy breadcrumb mixture.
4. 4Heat the vegetable oil in a large, nonstick, ovenproof frying pan over medium-high heat. Fry the chicken for 2-3 minutes per side until golden (in batches if needed). Transfer to a baking tray and cook for 10 minutes, or until cooked through.
5. 5Add the broccoli to the boiling water and cook for 3-4 minutes until tender, then drain. Cook the mashed potato according to the pack instructions.
6. 6Divide the mash and broccoli between 4 plates and place a crumbed chicken breast on each. Season and serve with a wedge of lemon.