• 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, finely chop celery.

• Pound each 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. • Heat a large frying pan over high heat with enough olive oil to coat the base. • Cook chicken schnitzel, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. • Stir through wholegrain mustard until combined. Season to taste. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season with salt and pepper.

• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season. Add celery and mixed salad leaves and toss to combine. • Slice chicken schnitzels. Divide chicken, creamy potatoes and celery salad between plates. Serve with mustard gravy. Enjoy!