Walnut Chicken Schnitzel

Boil a kettle and preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Cut the potatoes into 2cm chunks, skin on, and peel and roughly chop the garlic 

Add both to a pot, cover with boiled water by 5cm, bring to the boil on a high heat and cook for 10-15 min or until fork tender

Meanwhile, bash the walnuts into small crumbs (either in their bag with a rolling pin or in a pestle and mortar)

Strip the thyme leaves from their stalks and chop finely 

Tip: If the stalks are soft, then chop and use them too

Mix the walnuts, thyme and breadcrumbs on a plate and season generously with salt

Add 2 tbsp (4 tbsp) plain flour to a shallow bowl and season with salt and pepper

Crack the egg into another shallow bowl and beat well

Slice the chicken breast(s) in half lengthways, laying your hand over the breasts and sawing through, forming 2 (4) thin escalopes

Check on your potatoes and drain once fork tender for step 7

Coat one escalope in the seasoned flour, tapping off any excess

Dip it in the egg and coat well, then roll it in the breadcrumbs and press it firmly down to coat evenly

Repeat with the remaining escalope(s)

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp (4 tbsp) vegetable oil on a medium heat

When hot, add the crumbed chicken and cook on each side for 3 min

Transfer them to a baking tray and put them in the oven for a further 5 min or until cooked through

Tip: Line the tray with foil to avoid mess

Meanwhile, trim the green beans and cut them in half

Add them to a pot and cover with salted boiling water by 5cm

Bring to the boil on a high heat and cook for 4-5 min or until tender but with a slight bite

Meanwhile, return the drained potatoes to the cooking pot

Add a knob of butter, a splash of milk, the Dijon mustard and season with salt and pepper

Mash thoroughly until fully combined