Chicken cordon bleu

Step 1

Place potato in a medium saucepan. Cover with cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain. Return potato to pan. Place pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly mash potato. Add warm milk. Mash until smooth. Season with salt and pepper.

Step 2

Meanwhile, place steaks between 2 sheets of plastic wrap. Using a rolling pin, flatten each steak until 1cm thick. Leaving a 5mm border around edge of steaks, top with ham and grated cheese. Fold steaks over to enclose filling.

Step 3

Place flour on a large plate. Place breadcrumbs on another large plate. Whisk egg in a shallow dish. Lightly coat chicken in flour, brushing off excess. Dip in egg, then breadcrumbs, pressing with fingertips to secure.

Step 4

Heat oil in a large non-stick frying pan over medium-high heat until hot. Reduce heat to medium. Cook chicken for 6 minutes each side or until cooked through and golden brown. Drain on paper towel. Serve chicken, sliced, with mashed potato and green beans.