Indian Inspired Chicken Schnitzel

When the oven is hot, roast the gunpowder potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

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

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, 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. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.

Wipe out the (now empty) frying pan and return to medium-low heat with a drizzle of oil. Add the North Indian style spice mix and cook until fragrant, 30 secs.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 1-2 mins. Stir through the mango chutney and butter (see pantry for amount) until melted, then remove from the heat.