Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until the're 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Season the chicken with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another medium bowl, mix and season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a large baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, carefully discard the oil from the chicken pan. Wipe it out and pop on medium-high heat with a drizzle of oil.

Once hot, add the savoy cabbage, sugar (see pantry for amount) and a splash of water. Season with salt and pepper, stir and cook until just tender, 8-10 mins.

While the cabbage cooks, peel and grate the garlic (or use a garlic press).

When the potatoes have 5 mins left, sprinkle over half the hard Italian style cheese, then return to the oven for the remaining time.

When the schnitzel is cooked, sprinkle over the remaining cheese. Cover to keep warm.

When the cabbage has softened, stir in the peas, garlic, honey, butter (see pantry for both amounts) and wholegrain mustard (see ingredients for amount). Fry, 1 min.

Share the chicken schnitzels between your plates.

Serve the roasted potatoes and cabbage alongside.

Serve with the redcurrant jelly and mayo (see pantry for amount) for dipping.