Chicken Schnitty & Roast Chat Potatoes

• Meanwhile, roughly chop cucumber and dill.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. 
• In a shallow bowl, combine lemon pepper seasoning, the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. 
• Dip chicken into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside.

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

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium heatproof bowl, combine gravy 
granules and the boiling water (see ingredients), 
whisking until smooth, 1 minute.
• Stir through wholegrain mustard until combined. 
• Season to taste with salt and pepper.

• In a large bowl, combine the honey and a drizzle of 
vinegar and olive oil.  
• Add cucumber, dill and mixed salad leaves. 
• Toss to combine, then season to taste with salt 
and pepper. 

Little cooks: Take the lead by tossing the salad!