Ingredients

400 g / 13 oz chicken breast minute steaks (4 pieces x 100 g / 3 oz each)

4 tbsp mayonnaise (preferably whole egg)

2 tbsp parmesan cheese, grated

6 tbsp panko breadcrumbs

2 medium potatoes (not peeled)

1/4 to 1/2 cup milk (full fat or low fat)

1 tbsp butter (optional)

Salt and pepper, to taste

1 large cucumber (or 2 small cucumbers)

1 punnet cherry tomatoes (or 2 medium tomatoes)

1 tbsp lemon juice

2 tbsp olive oil

Salt and pepper, to taste

Instructions

Step 1: Turn the grill or broiler on high and position the shelf about 20 cm (8 inches) from the heat source.

Step 2: Place the potatoes in the microwave and cook on high for 3 minutes. Turn them over and cook on high for another 2 minutes, or until cooked through. Squeeze gently to check doneness.

Step 3: In a small bowl, mix the mayonnaise and grated parmesan cheese until combined.

Step 4: Place the chicken breasts in a large ovenproof frying pan. Using the back of a spoon, spread the mayonnaise mixture evenly over each piece of chicken.

Step 5: Sprinkle panko breadcrumbs over each chicken breast. Use your fingers to gently pat the crumbs so they stick well to the chicken.

Step 6: Place the pan under the grill for about 8 minutes, until the chicken is just cooked through and the crumbs turn golden. Around 6 minutes in, check and rotate the pan if needed for even cooking. Once done, set the chicken aside to rest for a few minutes.

Step 7: While the chicken cooks, carefully remove the potatoes from the microwave (use a dishcloth). Cut each potato in half and scoop the flesh into a bowl. Add milk, butter (if using), salt, and pepper. Mash until smooth, adding more milk to reach your preferred consistency.

Step 8: Make the salad by peeling ribbons from the cucumber using a potato peeler. Halve the cherry tomatoes. Pile the cucumber ribbons and tomatoes onto a plate, then drizzle with lemon juice and olive oil. Season with salt and pepper.

Step 9: To serve, spoon mashed potato onto each plate and top with a piece of crumbed chicken. Drizzle with extra olive oil and garnish with fresh parsley if desired. Serve the cucumber and tomato salad on the side.

Tips & Variations

Use whole egg mayonnaise for a richer coating that helps the crumbs stick well.

Substitute parmesan with finely grated cheddar for a different flavor.

Try adding herbs like thyme or rosemary to the mashed potatoes for extra aroma.

For a gluten-free version, use gluten-free breadcrumbs instead of panko.

If you don’t have a microwave, boil the potatoes until tender instead.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, thin chicken cutlets or flattened chicken breasts work well for quick cooking and even crumb coverage.

Can I prepare this meal ahead of time?

You can prepare the mashed potatoes and coat the chicken in advance, then grill the chicken just before serving for freshest results. The salad should be assembled right before serving to keep it crisp.