• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve, peel and chop the onion into 2cm pieces.
• Halve the potatoes (quarter larger pieces). 
• Pop the onion and potatoes onto a lined baking tray. Toss with salt, pepper and a drizzle of oil. 
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Bash with the bottom of a pot until it’s 1-2cm thick.  
• Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Beat one egg (per 2P) in a bowl.
• Season the breadcrumbs with salt and pepper.

TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.

• Dip the chicken into the egg, then the breadcrumbs (ensuring it's completely coated). Transfer to a clean plate.
• Place a large pan over high heat with enough oil to coat the bottom. 
• 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.

TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.

• Transfer the chicken to a lined baking tray.
• Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).

• Roughly chop the mushrooms.
• Peel and grate the garlic (or use a garlic press). 
• Return the pan to a high heat with a drizzle of oil
• Once hot, add mushrooms and cook until charred, 4-5 mins, shifting occasionally as they cook.
• Remove from the heat and add the stock, garlic, paprika and creme fraiche.
• Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.

• Divide the chicken schnitzels and potatoes between plates.
• Pour the sauce over the chicken to finish.