Prepare the Potatoes: Start by peeling the potatoes and cutting them into chunks.

Cook the Potatoes: Place the potato pieces into a pot of salted water. Bring it to a boil and cook until tender, which should take about 15-20 minutes. Once done, drain the potatoes and set aside.

Prepare the Cauliflower: While the potatoes are cooking, cut the cauliflower into florets. Rinse them under cold water to clean.

Steam the Cauliflower: Set up a steamer or place the cauliflower in a steaming basket over boiling water. Steam the florets until tender, about 5-7 minutes.

Make the White Sauce: In a pan, melt a knob of butter over medium heat. Once melted, sprinkle in some flour and stir continuously to create a roux. Cook for about a minute.

Add the Milk: Gradually pour in the semi-skimmed milk while stirring constantly to avoid lumps. Continue to stir until the sauce is smooth and thickened.

Season the Sauce: Sprinkle in salt and pepper (if using) to enhance the flavor of your white sauce.

Combine Cauliflower and Sauce: Add the steamed cauliflower into the white sauce, mixing well to coat the florets. Alternatively, you can serve the sauce on the side.

Prepare the Chicken: Take the chicken breast fillets and season them with salt and pepper for flavor.

Coat the Chicken: First, dip each chicken fillet into flour, shaking off any excess. Next, immerse it in beaten egg, allowing the egg to cover the chicken, then coat with breadcrumbs, ensuring an even layer.

Fry the Chicken: In a hot pan, add a knob of butter and gently place the coated chicken fillets in the pan. Fry until golden brown and cooked through, about 5-7 minutes per side.

Serve: Plate the crispy chicken breasts alongside the tender potatoes and creamy cauliflower in white sauce for a delicious meal. Enjoy!