Zesty Chicken Schnitzel & Mustard Gravy

• Pound each chicken breast with a rolling pin, until they are about 1cm thick. • In a shallow bowl, combine lemon pepper seasoning, the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside. • Heat a large frying pan over high heat with enough olive oil to coat the base. • Cook chicken schnitzel, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. • Stir through wholegrain mustard until combined. Season to taste with salt and pepper. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season to taste.