Italian garlic chicken with white bean & rosemary mash

Crack the egg into a bowl. Peel the garlic, then finely grate into the egg, then do the same with the parmesan using the same grater (this means you don’t lose any garlic to the back of the grater, and it’ll be easier to wash afterwards). Add the milk and a little salt and pepper, and whisk together.

Open out the chicken thigh fillets, then cut each one in half. Bash them out slightly using a meat mallet or rolling pin until they are about 1cm thick (if they're already flat, you may not need to do this). Dust the chicken pieces in the flour, shaking off any excess.

Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Tip the breadcrumbs onto a shallow plate. Dip the floured chicken pieces into the beaten egg mixture using tongs, then the breadcrumbs, gently shaking to remove any excess crumbs. Fry for 5-8 mins on each side until crunchy, golden brown and cooked through.

Meanwhile, make the mash. Heat the oil in a small saucepan over a high heat and fry the rosemary sprigs for 2-3 mins until crisp. Remove to a plate using clean tongs and set aside. Drain the beans (reserving the liquid from the can) and tip into the pan, then reduce the heat to low. Heat through gently until the beans are warm, then mash using a wooden spoon to form a coarse mash, adding a little of the reserved liquid until the texture is as smooth as you would like. Season and squeeze over 1-2 lemon wedges, to taste.

Divide the mash and chicken between plates, then strip the crisp rosemary leaves from the stalks and crumble over the chicken. Serve with lemon wedges and green beans on the side.