Lemon Pepper Chicken Schnitzel & Cheesy Cauliflower Gratin

• Meanwhile, melt the butter in large frying pan over medium heat. Add half the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Remove pan from heat, then slowly whisk in light cooking cream, the milk and vegetable stock powder, until smooth. Season with pepper. • Using a vegetable peeler, peel carrot into ribbons. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine lemon pepper seasoning, the remaining plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Pour sauce over cauliflower in baking dish. Sprinkle with Parmesan cheese. • Bake cauliflower gratin until golden and bubbling, 8-10 minutes.

• When gratin has 5 minutes remaining, wash out and return frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a medium bowl, combine Dijon mustard, the honey, a drizzle of vinegar and olive oil. Season with salt and pepper. • Add carrot and mixed salad leaves, tossing to coat.