Panko-Crusted Chicken

Add the kumara to the saucepan of boiling water. Cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the green beans and carrot. Cover with a lid and steam until the veggies and kumara have softened, 8-10 minutes. Set aside the veggies in the colander. Drain the kumara and return to the saucepan. Add the salt (for the mash) and 40g butter and mash, using a potato masher or fork, until smooth.

While the veggies are cooking, place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a shallow bowl, combine the plain flour, salt (for the chicken) and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed chicken and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel and cover with foil to keep warm. TIP: If your pan is getting crowded, cook the chicken in batches for the best results!

Finely chop the garlic (see ingredients list). In a small microwave-safe dish, place the remaining butter, garlic and a pinch of salt and pepper. Microwave in 20 second bursts until melted. Finely chop the parsley. Stir the parsley through the garlic butter. TIP: If you don't have a microwave, you can melt the butter in a small saucepan.