Cheese, Bacon and Chive Butter Mash

• 1kg potatoes
• 100g Western Star Original Salted Butter, diced
• ½ cup (125ml) warm milk
• ⅓ cup (10g) finely chopped chives
• ½ cup (125ml) sour cream
• 200g streaky bacon rashers, cooked and chopped
• 1 cup (100g) Perfect Italiano 4 Cheese Melt
• Salt and pepper to taste

Chicken Schnitzel

• 2 (approx 400g each) chicken breast fillets
• ¼ cup (35g) plain flour
• Salt and pepper to taste
• 1 egg, lightly beaten
• 1 tablespoon milk
• 2 cups (200g) dried breadcrumbs
• 1 tablespoon finely chopped parsley
• Oil for shallow frying

Broccolini

• 2 bunches broccolini, base trimmed
• 40g butter, cubed

Cheese, Bacon and Chive Butter Mash

1. Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
2. Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
3. Add milk, chives, sour cream, bacon and cheese. Stir well to combine. Season with salt and pepper. Top with remaining cubes of butter, cover and keep warm

Chicken Schnitzel

1. Slice each breast in half lengthways to create four thin fillets. Place the chicken between two pieces of plastic wrap and beat with a mallet or rolling pin until flat and even
2. Place flour on a plate and season with salt and pepper, mix well. In another bowl, whisk eggs and milk together. On a separate flat tray, mix breadcrumbs and parsley together
3. Dust the chicken in the flour, then dip into the egg wash and coat in the breadcrumbs
4. Heat 2cm oil in a frying pan over medium heat. Cook schnitzels in batches for 4-5 minutes each side or until golden and cooked through. Drain on paper towels and keep warm

Broccolini

1. Steam, microwave or boil broccolini until just tender. Add butter and toss to coat. Season with salt and pepper
2. To serve, dollop mashed potatoes on plates and serve with schnitzel and broccolini