PARSLEY BEEF SCHNITZEL WITH COURGETTE, APPLE AND CARROT SLAW

800g potatoes, scrubbed 1 tablespoon olive oil

cup standard flour seasoned with 1 teaspoon salt

1 egg

cup milk

2 cups panko breadcrumbs

cup finely chopped parsley leaves and stalks

600g beef schnitzel (or use pork schnitzel; at room temperature)