Slice each chicken breast in half horizontally and lay flat on a chopping board, then carefully slice horizontally again. You will end up with 8 chicken slices. Cover with cling film and bat it out with either a rolling pin or meat tenderiser until very thin.
Season each piece of chicken on both sides with salt and pepper and then dust in the flour. Mix the beaten egg with the milk and then dip each piece of chicken in, then out.
Lay the thin chicken breasts onto the tray of breadcrumbs and cover well. If you would lie the chicken breasts to be even thinner then you can bash them again covering with cling film as before.
Meanwhile heat up a large frying pan and add the half of the butter. When the butter begins to sizzle place 4 of the chicken wafers in to cook. They will take 2 minutes either side. Be careful not to allow the pan to get to hot or else the butter may burn.
Once the chicken is cooked remove from the pan and leave to rest on a place while you prepare the other 4 slices adding the remaining butter to the pan.
When all the chicken wafers are cooked, add the lemon juice to the pan, along with the crushed garlic. Add the chopped parsley to the pan and then pour contents over the chicken before serving.
Serve the chicken with half a lemon on the side as an accompaniment for this dish.
For the mash:
Dice the peeled potatoes and place in a pan with salted water. Bring to the boil and cover with a lid. Cook for approx 20 minutes or until soft.
Drain the potatoes through a sieve and then return to the same pan. Cook over a low heat drying the potatoes for a couple of minutes while you stir and mash.
Add all other ingredients and continue to mash and stir. Serve when the potatoes have mashed down to your desired consistency and add more milk if you prefer them to be very mushy!
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