Crispy Chicken and Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 2clov garlic
• 75g green beans
• 1pcs chicken-style stock cubes
• 40g panko breadcrumbs
• 5g Tuscan seasoning
• 300g free-range chicken tenderloins
• 150g peas
• 125ml (½ cup) boiling water
• 20g butter
• 60ml (¼ cup) milk (optional)
• 1pcs egg
• 23ml plain flour
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   Peel the potatoes and cut into 2cm chunks. Thinly slice the garlic. Trim the beans. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Make mash
   Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain and return to the pan. Mash the potato until smooth. Add 10g butter and 60ml (¼ cup) milk, if using (see cooking tip), season with salt and pepper and stir to combine. Cover to keep warm.
3. Step 3 — Crumb chicken
   Meanwhile, bring a small saucepan of water to the boil for the greens. Whisk 1 egg in a bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Combine the breadcrumbs and Tuscan seasoning in a separate shallow dish. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the seasoned breadcrumbs.
4. Step 4 — Cook chicken
   Heat 1½ tbs olive oil in a medium frypan over medium heat. Cook the chicken for 4 mins each side or until golden and cooked through. Remove from the pan. Wipe the pan clean and reserve.
5. Step 5 — Cook greens
   While the chicken is cooking, cook the beans in the pan of boiling water for 2 mins. Add the peas, return to the boil and cook for a further 1-2 mins until tender. Drain. Heat 2 tsp olive oil in the same pan over medium heat. Cook the garlic, stirring, for 1 min or until fragrant. Add the beans and peas, season with salt and pepper and toss to coat.
6. Step 6 — Make gravy and serve
   Melt 10g butter in the reserved pan over medium heat. Add 2 tsp flour and cook, stirring, for 2 mins or until lightly browned. Gradually add the stock, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 2-3 mins until thickened. Season with pepper. Divide the mash, chicken and greens among plates. Serve with the gravy.

Allergens

Milk, Egg, Gluten, Wheat, Sulphites