Before starting, preheat the oven to 450˚F.Wash and dry all produce.Dill Guide for Step 5: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) dilly, 1 tbsp (2 tbsp) extra-dilly! Peel, then cut potatoes into 1/2-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat.

While potatoes cook, pat chicken dry with paper towels. Season both sides with half the garlic salt and pepper. Add panko to a shallow dish. Coat chicken all over with half the mayo. Working with one chicken thigh at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Remove from heat, then transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.**

While chicken bakes, combine remaining mayo, Dijon, half the vinegar (use all for 4 ppl) and 1 tsp (2 tsp) sugar in a large bowl.Core, then grate apple.Add coleslaw cabbage mix and grated apple to the large bowl with dressing. Season with salt and pepper, then toss to combine.

Roughly chop dill, then add to potatoes. (NOTE: Reference dill guide.)Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with remaining garlic salt and pepper, then stir to combine.

Divide dill-garlic smashed potatoes, apple slaw and chicken schnitzel between plates.