parmesan chicken with potato and sprout gratin
  1. Get a large pan of water on to boil and preheat the oven to 200C.
  2. Use a food processor to thinly slice the potatoes, and add them to the water with the stock cube. After 5 minutes pass the Brussels through the processor too and add to the water.
  3. Heat a casserole dish over a medium heat. Thinly slice the onion and bacon and fry in a little oil in the dish until starting to colour. After the sprouts and potatoes have had 3 or 4 more minutes drain and add to the casserole dish. Stir well, season, pour in the cream, stir in the mustard and then transfer to the oven to cook uncovered for 15 minutes, until golden on top.
  4. Meanwhile heat a frying pan over a medium heat. Bash the chicken breasts with a rolling pin until thin and season. Dust lightly in flour, roll in beaten egg and then in the parmesan and breadcrumbs. Fry in shallow oil on both sides until golden. To be sure use a probe thermometer checking it reaches at least 65C inside. Serve on top of the gratin.