Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into cubes. Add the potatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until they are fully coated. Roast in the oven for 25-30 min or until starting to turn golden and crisp. Once crisp, sprinkle with the smoked paprika. 

Meanwhile, chop the chicken breast into nuggets. Slice or shred the white cabbage as finely as possible. Peel and grate the carrot. Trim and finely slice the apple into matchsticks. 

In a bowl, combine the Grana Padano, all purpose flour and a pinch of salt. Add the eggs to a separate bowl and whisk. Dip the chicken nuggets in the whisked eggs, then coat them in the cheesy flour.

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated chicken nuggets and fry them for 5-6 min on each side until golden and cooked through. If the surface starts to brown too quickly, reduce the heat to low. Try not to move the nuggets around too much.

Meanwhile, mix the mayonnaise, white vinegar and a pinch of salt in a large bowl. Add the shredded cabbage, grated carrot and apple. Give everything a good mix up.

Serve the chicken nuggets with the potatoes and slaw to the side.