No. 1 Cheesy Chicken Schnitzels

Peel the potatoes and cut into 2cm chunks. Thinly slice the onion. Finely grate the parmesan. Put the potato in a medium saucepan of 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 1 tbs olive oil, season with salt and pepper and stir to combine.

Meanwhile, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Whisk 1 egg in a bowl. Reserve 1 tbs parmesan. Combine the breadcrumbs, half the Italian seasoning* and remaining parmesan in a shallow bowl. Put 1 tbs flour in a separate bowl. Dust chicken with flour, shake off excess, then dip in egg and coat in breadcrumb mixture.

Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add 2 tsp sugar and 2 tsp balsamic vinegar and cook, stirring occasionally, for 5 mins or until the onion is caramelised. Add the onion to the mashed potato and stir to combine, then cover to keep warm. Reserve the frypan.

Bring a small saucepan of water to the boil for the peas. Heat 2 tbs olive oil in the reserved frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.

While the schnitzels are cooking, add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain, then season with salt and pepper. Divide the onion mash, chicken schnitzels and peas among plates. Scatter over the reserved parmesan and enjoy!

Feel free to serve the chicken with mayo or tomato sauce for dipping.