• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: Cut any larger chat potatoes into quarters so they are similar in size.

• Meanwhile, roughly chop tomato. Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin, until they are an even thickness, about 1cm. • In a shallow bowl, combine lemon pepper seasoning, the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

• When potatoes have 5 minutes remaining, in a large frying pan, heat enough olive oil to coat the base, over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute. • Stir through wholegrain mustard, until combined. Season to taste.

• In a large bowl, combine the honey and a drizzle of red wine vinegar and olive oil. Season to taste. • Add tomato and mixed salad leaves, then toss to combine. • To the tray with roast potatoes, add dill & parsley mayo and toss to combine. Season with salt and pepper.

• Slice chicken schnitzels. • Divide chicken, creamy potatoes and tomato salad between plates. • Serve with mustard gravy. Enjoy!