Chicken Milanese with Rosemary Smashed Potatoes with a Pear and Rocket Salad

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat chicken dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko crumbs on one and oregano flour on the other. Coat chicken in flour, then dip in egg, the excess to drip off. Add to panko crumbs, turn to coat completely, pressing so crumbs stick.

De-core the pear and slice. In a bowl combine the rocket, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the chicken Milanese between serving plates alongside the smashed potatoes and pear salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat chicken dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko crumbs on one and oregano flour on the other. Coat chicken in flour, then dip in egg, the excess to drip off. Add to panko crumbs, turn to coat completely, pressing so crumbs stick.

De-core the pear and slice. In a bowl combine the rocket, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the chicken Milanese between serving plates alongside the smashed potatoes and pear salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat chicken dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko crumbs on one and oregano flour on the other. Coat chicken in flour, then dip in egg, the excess to drip off. Add to panko crumbs, turn to coat completely, pressing so crumbs stick.

De-core the pear and slice. In a bowl combine the rocket, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the chicken Milanese between serving plates alongside the smashed potatoes and pear salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat chicken dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko crumbs on one and oregano flour on the other. Coat chicken in flour, then dip in egg, the excess to drip off. Add to panko crumbs, turn to coat completely, pressing so crumbs stick.

De-core the pear and slice. In a bowl combine the rocket, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the chicken Milanese between serving plates alongside the smashed potatoes and pear salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat chicken dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko crumbs on one and oregano flour on the other. Coat chicken in flour, then dip in egg, the excess to drip off. Add to panko crumbs, turn to coat completely, pressing so crumbs stick.

De-core the pear and slice. In a bowl combine the rocket, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the chicken Milanese between serving plates alongside the smashed potatoes and pear salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat chicken dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko crumbs on one and oregano flour on the other. Coat chicken in flour, then dip in egg, the excess to drip off. Add to panko crumbs, turn to coat completely, pressing so crumbs stick.

De-core the pear and slice. In a bowl combine the rocket, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the chicken Milanese between serving plates alongside the smashed potatoes and pear salad. Enjoy.