Oat Crusted chicken and maple sweet potatoes

Oat Crusted Chicken Cutlets with Maple Sweet Potatoes

Ingredients
(I doubled this recipe for a family of four, using chicken cutlets)

1 1/2 lbs sweet potatoes, peeled and cut into 1 inch pieces
1 tbsp unsalted butter
1/4 cup of milk
1/4 cup of maple syrup, plus more for drizzling
1 1/4 tsp of salt
1 cup of old fashioned oats
2 cloves of chopped garlic
1 tbsp of rosemary
1 tbsp of thyme
1/2 tsp of pepper
1/4 cup of shredded parmesan, plus more for garnish
1 egg
1/4 cup of all purpose flour
4 small boneless, skinless chicken breasts (1 lb)  ( I used thin cutlets, we like them much better)
2 tbsp of olive oil
Arugula (optional)

Place sweet potatoes in a medium lidded pot; cover with cold water by 1 inch. Bring to a boil; reduce heat to medium and simmer, covered, for 10 to 12 minutes, until fork-tender. Drain, return to pot and mash. Stir in butter, milk, maple syrup and 1/2 tsp of salt.
Meanwhile, in a food processor, combine oats, garlic, rosemary, thyme, 1/2 tsp of salt and pepper. Pulse several times until all ingredients are roughly chopped. Pour into a bowl and add parmesan. In a second bowl, beat egg with 2 tbsp water. In a third bowl, blend flour and 1/4 tsp of salt.

Pound chicken breasts to 1/2 inch thickness. Coat each breast on both sides with flour. Dip into beaten egg, allowing excess to drip off chicken. Finally, coat with oat mixture and place on baking sheet. In a large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Add 2 of the chicken breasts; cook for 4 minutes. Flip over and reduce heat to medium; cook for 3 minutes. Repeat with remaining 1 tbsp of olive oil and 2 chicken breasts.

Top chicken with parmesan and, if desired, drizzle with warm maple syrup. Serve with sweet potatoes, and, if desired, arugula.