BBQ Chicken Schnitzel & Apple Slaw

• Meanwhile, thinly slice apple into sticks. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.

• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken steaks first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed chicken in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine Asian slaw mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.