Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air.

Chop your potato[es] (skins on) into large bite-sized pieces.

Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper.

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp.

Add your chicken breast portion[s] to a clean chopping board and cover with cling film.

Bash the chicken breast portion[s] with a rolling pin until evenly flattened – this is your chicken escalope.

Add your panko breadcrumbs to a plate and season with a generous pinch of salt and pepper.

Spread most of your Dijon mustard (save the rest for later!) over both sides of the chicken escalope using the back of a spoon.

Press the chicken escalope into the breadcrumbs firmly to evenly coat all over – this is your breaded chicken.

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat.

Once hot, add the breaded chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your chicken schnitzel.

While the chicken is cooking, chop your apple[s] into thin wedges and remove the core[s].

Cut your cucumber in half lengthways, then slice finely.

Wash your salad, then pat it dry with kitchen paper.

Combine the remaining Dijon mustard, your mayo, cider vinegar and a pinch of salt and pepper in a bowl.

Give everything a good mix up – this is your mustard mayo.

Once the potatoes are golden and crisp, transfer them to a large bowl.

Add the chopped apple and sliced cucumber to the bowl with the salad and half the mustard mayo (you'll use the rest later!).

Give everything a good mix up – this is your crunchy salad.

Slice the chicken schnitzel finely on a clean chopping board.

Serve the crunchy salad and top with the sliced chicken schnitzel.

Drizzle over the remaining mustard mayo.