Crispy Rosemary Chicken Schnitzel and Bacon Roast Potatoes

Meanwhile, trim the Brussels sprouts and halve through the root. Finely crush the hazelnuts in the unopened sachet using a rolling pin.

When the potatoes have 20 mins remaining, pop the Brussels sprouts onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return to the oven and roast for the remaining time until browned and tender, 18-20 mins. Turn halfway through.

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

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs, hazelnuts, dried rosemary and the salt (see pantry for amount) into another bowl, then mix.

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.

Once golden, transfer the chicken to a baking tray. Bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the chips have 10 mins remaining, scatter over the bacon lardons. Toss to coat. Return to the oven for the remaining time, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil. Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic and fry for 30 secs. 

Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and stir through the hard Italian style cheese until melted, 1 min.

Taste and season with salt and pepper if needed, then remove from the heat.