Crispy Panko Breaded Chicken and Mash

Crack the egg (see pantry for amount) into a medium bowl and whisk.
Combine the panko breadcrumbs and garlic salt in another bowl and 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.

Add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Pop a large frying pan on high heat and add 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.

Pop the chicken onto a baking tray, then bake on the middle shelf of your own until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
Peel and grate the garlic (or use a garlic press).
Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season to taste with salt and pepper. Cover with a lid to keep warm.