• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, then 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 salt and pepper, 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-thick 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 breast 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, then 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 potato wedges between plates.
• Drizzle some aioli over the schnitzel.
• Serve remaining aioli alongside.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet.