Crispy chicken cutlets with tarragon butter vegetables

Crisp and crunchy on the outside, and juicy and tender on the inside – these coated chicken fillets, served with steamed veg tossed with tarragon butter, are great for family meals.

Serves 4

Prep time: 20 minutes Cook time 20 minutes

½ lemon, cut into wedges

the carrots into a large steamer set over a pan of boiling water. Steam for 6-7 minutes, then add the green beans and steam for another 2-3 minutes, until tender. Add the spinach and steam for 2 minutes, until wilted. Transfer the vegetables to a serving bowl and toss with the butter and tarragon. Season to taste and serve with the chicken and lemon wedges.

COOK’S TIP Serve each portion with 175g boiled and crushed new potatoes on the side.