Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 2cm chunks.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

When boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and half the Parmigiano Reggiano into another medium bowl, then season with salt and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and add the broccoli to the other side of the tray. Scatter with the garlic, a drizzle of oil and a pinch of salt and pepper. Toss to coat. TIP: Use two baking trays if necessary.

Bake the chicken and broccoli on the middle shelf of your oven until cooked through and tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Discard the oil from the chicken pan.

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Mash until smooth.

Stir through the butter (see pantry for amount) and the remaining Parmigiano. Season with salt and pepper, then cover with a lid to keep warm.

Return the (now empty) frying pan to medium heat. Add the mustard (add less if you'd prefer), chicken stock paste, creme fraiche and water for the sauce (see pantry for amount). Bring to a boil and simmer until thickened slightly, 2-3 mins.

When everything's ready, share the mash and broccoli between your plates.

Slice your ultimate chicken schnitzel widthways into 2cm thick slices and serve alongside with the mustard cream sauce spooned on top.

Enjoy!