• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and 1/2 tsp (1 tsp) garlic salt, then toss to coat. 
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

• Peel, core, then cut apple into 1/4-inch slices. Cut slices, into thin matchsticks. 
• Zest, then juice lemon.
• In a large bowl, whisk together half the maple syrup, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. 
• Add apples, then toss to coat.

• Season chicken with salt and pepper.
• To a shallow dish, add panko.
• Coat chicken all over with spicy 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.
• When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 2-3 min per side, until browned. (NOTE: If schnitzel browns too quickly, reduce heat to medium-low).
• Transfer chicken to another parchment-lined baking sheet. Roast in the bottom of the oven for 12-14 min, until cooked through.**

• Meanwhile, in a medium bowl, combine mayo, Dijon mustard, remaining maple syrup, remaining lemon juice, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tsp (1 tsp) lemon zest.

• To the bowl with apples and dressing, add coleslaw cabbage mix. Season with pepper and remaining garlic salt, then toss to coat. 
• Divide schnitzel, colelsaw and wedges between plates.
• Drizzle some aioli over top the schnitzel.
• Serve remaining aioli alongside.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts, omitting the step to pound into cutlets.