Chicken Milanese with Roasted New Potatoes and Chives

Sandwich each chicken breast between two pieces of clingfilm (if you have some). Bash the chicken with a rolling pin until it is ½cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.

Pour most of the sour cream (saving 1 tbsp) into a bowl and mix in the garlic salt and some black pepper. Grate the zest of the lemon into the sour cream and mix well. Pour the breadcrumbs into another bowl by themselves. Thoroughly coat each flattened chicken breast in the sour cream mix.

Put each chicken breast into the bowl of breadcrumbs and thoroughly coat them. Tip: Push the breadcrumbs onto the chicken with a little pressure to make sure they stick.

Heat a splash of olive oil on medium-high heat in a non-stick frying pan. Carefully place your chicken breast into the pan.

Cook the chicken breast for around 4 mins on each side. Once cooked, the breadcrumbs should be golden and the chicken should no longer be pink in the middle. Tip: Once you place the chicken in the pan, resist the temptation to move it around. Tip: If you need to do them in batches you can always put them in your oven to keep warm.

Make a dressing with your remaining sour cream, the juice of the lemon (depending on how citrusy you like it) and a splash of olive oil. Snip a sprinkling of chives into the dressing as well. Mix really thoroughly with a pinch of salt and a few grinds of black pepper.