• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce. 
• Remove any brown spots from potatoes, then peel and cut potatoes into 1/2-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
• Cover and bring to a boil over high. 
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes to the pot, off heat.

• While potatoes cook, pat chicken dry with paper towels. Season both sides with half the garlic salt and pepper.
• To a shallow dish, add panko.
• Coat chicken all over with half the mayo. 
• Working with one chicken thigh at a time, press both sides into panko to coat completely.

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1 tbsp oil, then chicken. 
• Pan-fry for 2-3 min per side, until golden. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.) 
• Remove from heat, then transfer chicken to a parchment-lined baking sheet.
• Bake in the middle of the oven for 12-14 min, until cooked through.**

• Meanwhile, in a large bowl, combine remaining mayo, Dijon, half the vinegar (use all for 4 servings) and 1 tsp (2 tsp) sugar.
• Core, then grate apple.
• To the bowl with dressing, add coleslaw cabbage mix and grated apple.
• Season with salt and pepper, then toss to combine.

• Roughly chop 1 tsp (2 tsp) dill, then add to potatoes. (Like things herby? Add more dill!)
• Roughly mash 2 tbsp (4 tbsp) butter and cream into potatoes until slightly mashed. (NOTE: Smashed potatoes will still have a few chunks.)
• Season with remaining garlic salt and pepper, then stir to combine.

• Divide dill-garlic smashed potatoes, apple slaw and chicken schnitzel between plates.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting the step to butterfly.