Chicken Schnitzels with Chips and Salad

1.5 hours before -Turn on fryer -Take garlic bread out of the freezer and place on the racks above the bench -Put water on for the gravy, once boiling add the gravy powder, you will need more powder than the instructions state and stir to combine well -Lower heat to a slow simmer and stir often -Prepare salad in bowl(s), cover and place in the fridge on a trolley until service -Blanch chips for 3 minutes - check chips are still limp and put aside in trays until final cook 1 hour before -Place chicken schnitzels on trays with baking paper, spray with oil and place into a 180 degree oven for 20 minutes 40 minutes before - -Take the schnitzels out of the oven to flip them and put them back in for another 10-15 minutes 30 minutes before -Place garlic bread into a 160 degree dry oven -Check schnitzels and leave oven door slightly open if they are brown and ready 15 minutes before -Set up serving area and put water on tables 5 minutes before serving -Start cooking the pre-blanched chips to light golden brown GF - GF chicken schnitzel Ingram's from woolies and chips. GF gravy. If traces not ok, use fresh potato chips. DF - Normal chicken schnitzel, chips and DF gravy VEGAN - Fry's Meat Free Schnitzels With Soy & Flaxseed (Woolworths) VEGAN + GF - Crumbed Tofu (GF breadcrumbs) TRIAL INSTRUCTIONS 45 Minutes Before -Put chicken in big oven on 180c dry oven with 2 bars of moisture. - Set timer for every 10 minutes to check internal temperature -Once internal temperature hits 75c take moisture out of oven and turn down temperature to 80c -If not brown enough put oven on 200c dry until browned OLD INSTRUCTIONS- 40 minutes before (Check cooking instructions) - place chicken fillets in oven at 150c, turn oven off once chicken reaches 70c