Dinner and lunch: crispy chicken schnitzel + katsu-style sandwich

FOR THE CHICKEN SCHNITZEL WITH SWEET AND SOUR CABBAGE Preheat the oven to 200˚C, gas mark 6. Put each chicken breast between 2 pieces of baking parchment and bash with a rolling pin until evenly flattened and about 1cm thick. Tip the breadcrumbs onto a plate and the flour onto another plate; season the flour. Crack the egg into a small bowl and beat with a fork. Dip the chicken in the flour to coat completely, then dip in the egg and finally the breadcrumbs. Chill in the fridge until ready to cook.

Put the whole potato into a pan of boiling salted water. Cook for 20-25 minutes until tender to the point of a knife. Drain, peel, then mash with the butter and milk; season and keep warm.

Meanwhile, heat 1 tsp oil in a frying pan and fry the breaded chicken for 1-2 minutes on each side until golden. Transfer to a baking tray and bake for 15 minutes, until cooked through, the juices run clear and no pink meat remains. Meanwhile, return the frying pan to the heat, add the remaining 1 tsp oil, the caraway seeds and cabbage; season. Fry, stirring, for 5 minutes, until the cabbage has softened a little. Add the vinegar, sugar and 5 tbsp water; cook for 2 minutes, then stir through the dill. Set aside and chill 1 chicken breast; serve the other with the mashed potato and sweet and sour cabbage, sprinkled with the reserved dill fronds.

FOR THE KATSU-STYLE SANDWICH Core and shred ¼ white cabbage, put in a sieve and rub in ¼ tsp fine salt. Leave to drain over the sink for 10 minutes. Meanwhile, in a small bowl mix 1 tbsp mayonnaise, 1 tbsp sriracha and 1 large, diced gherkin. Pat the cabbage dry. Spread the spicy mayo on a slice of white bread, top with the reserved chicken and the salted cabbage, then top with a slice of bread. Serve with any remaining cabbage.