Parmesan Chicken Cutlets with Creamy Mashed Potato and Peas

Place 2 pans of salted water on the hob to boil. Peel and chop the potato into 2cm pieces.

Add the potato to one of the pans of water and boil until tender or easily pierced with a fork (10-15mins).

Finely grate the parmesan. Combine with panko breadcrumbs and place on a plate or wide bowl

Season the flour with salt and pepper and combine with the mustard powder, spread onto a plate.

Crack the egg(s) into a bowl and whisk with a fork until combined.

Take the pounded chicken breast pieces and firstly coat in the flour, then dip into the egg, finally coating in the breadcrumb and parmesan mixture.

Add the olive oil to a frying pan over medium-high heat. Add the breaded parmesan cutlets to the frying pan and gently fry until golden brown on both sides.

Add the peas to the other pan of boiling water and cook until tender (5mins).

Drain the potatoes and return to the same pan. Add the butter to the potatoes and mash until smooth.

Season the potatoes with salt and pepper and add the cream, stir until combined.

Remove the chicken from the heat when cooked through.

Drain the peas and serve alongside the mashed potato. Distribute the chicken cutlets among the serving plates and serve with a lemon wedge.