Crispy bats wings with mushy green mash

Try Peter Vaughn's surprisingly tasty recipe for pan-fried 'bat wings' served with green mashed potato!
Crispy bats wings with mushy green mash
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 chicken breasts
  • rock salt and freshly ground black pepper
  • 1 tbsp plain flour
  • a generous pinch of paprika
  • 1 large egg, beaten
  • 1 tbsp milk
  • 100 g fine breadcrumbs
  • 100 g salted butter
  • 2 clove garlic, peeled and crushed
  • juice of 1 lemons
  • 1 tbsp chopped parsley
  • 2 lemons, cut into wedges

For the mushy green mash:

  • 1 kg potatoes, peeled and cut into small dice
  • 200 ml milk
  • 50 g salted butter
  • 1 head of broccoli, boiled and chopped
  • 1 x 300g tin of mushy peas, drained
  • 1 tbsp ground almonds
  • 1 tbsp Dijon mustard
  • freshly grated nutmeg
  • sea salt and cayenne pepper


1. First make the mushy green mash. Cook the diced potato in a pan of salted water until tender; drain.2. Return the cooked potato to the pan and cook gently over a low heat for 2 minutes as you mash the potatoes.3. Add the milk, butter, broccoli, mushy peas, ground almonds and mustard. Season with nutmeg, sea salt and cayenne.4. Meanwhile, slice each chicken breast in half horizontally. Lay the chicken breast pieces flat on a chopping board, then carefully slice horizontally again, making 8 fine chicken slices in all. Cover the chicken pieces with cling-film and pound with either a rolling pin or a meat tenderiser until very thin.5. Season each piece of chicken on both sides with salt and pepper. Mix together the flour and paprika and dust the chicken in the flour mixture.6. Mix the beaten egg with the milk and dip each piece of chicken into the egg mixture, coating thoroughly.7. Spread the breadcrumbs evenly on a tray and coat the egg-dipped chicken pieces in the crumbs.8. Meanwhile heat up a large frying pan and add in 50g of butter. When the butter begins to sizzle add 4 of the chicken pieces. Fry for 2 minutes on either side, remove from the pan and set aside and keep warm.9. Repeat the process with the remaining butter and chicken pieces. Remove the fried chicken from the pan and set aside and set aside and keep warm.10. Add the garlic and lemon juice to the frying pan and cook, stirring, for 2-3 minutes. Add in the chopped parsley and season with salt and freshly ground pepper.11. Pour the garlic lemon mixture over the chicken pieces and serve with lemon wedges on the side.

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