2 cup Breadcrumbs

1 cup Plain Flour

1 tsp Vegetable Stock

2 Eggs

½ cup Parmesan Cheese

(Grated)

1 cup Extra Virgin Olive Oil

400 g Potato

4 Chicken Breasts

1. Mix flour and vegetable stock on large plate.
2. Boil water in steamer and steam halved potatoes for 15 minutes.
3. Lightly beat eggs in bowl.
4. Mix cheese and breadcrumbs on a large plate.
5. Wash chicken breast and thoroughly coat in seasoned flour.
6. Dip breast into egg mixture. then thoroughly coat in the crumb & cheese mixture.
7. Heat oil in large frying pan over medium heat and cook both sides until golden brown. (Approximately 7 minutes either side).
8. Drain breasts on paper towel.
9. Mash potatoes.

Serve with mash.