• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Meanwhile, roughly chop tomato.

• Pound chicken breast with a rolling pin, until they are about 1cm thick. • 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. • In a large frying pan, heat enough olive oil to coat the base, over high heat. • Cook crumbed chicken, in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• 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. • To the tray with roast potatoes, add dill & parsley mayo and toss to combine. Season with salt and pepper.

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