• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place potatoes on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, thinly slice radish. Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and lemon pepper spice blend.

• Coat chicken first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

• When the potatoes have 5 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• In a large bowl, combine radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • To the tray with the roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.

• Slice pork schnitzel. • Divide lemon-pepper chicken schnitzels, creamy roast potatoes and radish salad between plates. • Serve with beetroot relish. Enjoy!