Alpine Chicken Schnitzel and Cheesy Roasted Potatoes

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick.

Season the chicken with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, mix and season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Cover to keep warm when ready. IMPORTANT: The chicken is cooked when no longer pink in the middle. Carefully discard the oil from the chicken pan.

Meanwhile, halve, peel and thinly slice the onion. Give your frying pan a quick wash then return to a medium-high heat with a drizzle of oil.

When hot, add the onion, savoy cabbage, sugar (see pantry for amount) and a splash of water. Season with salt and pepper, mix well and cook until just tender, 8-10 mins.

While the cabbage cooks, peel and grate the garlic (or use a garlic press).

When the potatoes have 5 mins remaining, sprinkle over the hard Italian cheese then return to the oven.

When the cabbage and onion have softened, stir the garlic, honey, butter (see pantry for amount) and wholegrain mustard (see ingredients for amount) into the pan and fry, 1 min.