• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional).
• Pick the rosemary leaves and roughly chop (discard the stalks).
• Pop the potatoes onto a large (lined) baking tray. Toss with half the rosemary, salt, pepper and a drizzle of oil.
• Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

• Finely chop the hazelnuts.
• Surround the chicken with cling film or baking paper.
• 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.
• Mix breadcrumbs, hazelnuts, remaining rosemary and ½ tsp salt in another bowl.

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 and 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).

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Return the now empty pan to medium heat with a drizzle of oil.
• Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
• Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
• Season to taste with salt and pepper. Remove the pan from the heat. 

• When everything's ready, reheat the sauce if needed.
• Share the chicken schnitzels between plates.
• Serve the rosemary roast potatoes and salad leaves alongside, with the creamy sauce in a small bowl.
• Finish the salad with a drizzle of balsamic glaze.