Rub potatoes clean and place in a pot. Cover with water and bring to a boil over high heat. Reduce heat to low, cover the pot, and cook 30–40 minutes, until soft when pierced with a

fork. (While the potatoes boil, prepare the rest of the food.)

When the potatoes are done, drain and transfer to a bowl. Mash with a fork. Mix in vegan butter, garlic powder, salt, and pepper. Set aside.

In a saucepan, combine lemon juice, sugar, mirin, chili sauce, soy sauce, garlic, and red pepper flakes. Bring ot a boil and cook one to two minutes, until sugar dissolves and the sauce is slightly

thickened (it will continue to thicken as it cools). Set aside.

Fill a bowl with ice water and set aside. Add salt to a pot of water and bring to a boil. Add the defrosted string beans and cook for three minutes. Drain and immediately put in the ice water for a few minutes to stop the cooking process. Drain and set aside. (Beans will remain bright green and crispy.)

Place three plates or shallow dishes on your work surface. In the first, mix flour with salt and pepper. In the second whisk eggs. Place panko in the third dish.

Working with one piece of chicken at a time, dredge in flour and shake off any excess. Dip in the eggs, fully coating each piece, and then coat in panko.

In a frying pan, heat two inches of oil and fry chicken until golden, two to three minutes (you may need to work in batches so as not to overcrowd the pan). Flip and fry the second side. Transfer to a plate lined with a paper towel and set aside.

Slice fried chicken on the diagonal, cutting into thin strips. Place

one to two sliced cutlets on each plate. Add a large dollop of mashed potatoes and garnish with parsley. Add a pile of string beans and top with a few cherry tomatoes. Drizzle lemon sauce over chicken and string beans.