Add the potatoes to a large saucepan and cover with cold water. Season generously with salt and place over a medium heat. Bring to a simmer and cook until just tender, this should take around 12-14 mins. Drain the potatoes and allow to steam dry.

In a bowl, combine the yoghurt, mayo with lemon zest and a squeeze of juice. Roughly chop the cucumber, dill, coriander and parsley and finely chop the red onion and cornichons. Chuck the lot into the bowl with the potatoes and fold into a gorgeous potato salad. Set aside.

Butterfly the chicken breasts and bash out between two pieces of parchment paper until very thin. Pass through the seasoned flour, eggs and breadcrumbs to coat the chicken.

Set a large frying pan over a medium heat and cover the base with a thin layer of veg oil. Cook the chicken until golden brown and crisp, flipping once. Season with salt straight after the chicken leaves the pan.

Divide the schnitzels between warm plates and serve with a generous side of potato salad and a fresh lemon wedge.