Pork Schnitzel Banh Mi

• Meanwhile, using a vegetable peeler, peel carrot
into ribbons. In a medium bowl, combine the 
vinegar and a good pinch of sugar and salt. Add 
carrot to pickling liquid and add enough water
to just cover. Set aside.
• In a shallow bowl, combine the plain flour and 
sweet soy seasoning. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, place 
panko breadcrumbs.
• Separate pork schnitzels (if stuck together) 
to get two per person. Coat pork in flour
mixture, followed by the egg and finally the 
breadcrumbs. Transfer to a plate.

• Cut ciabatta in half lengthways.
• Toast or grill to your liking. 

• Heat a large frying pan over medium-high heat 
with enough olive oil to coat the base.
• When oil is hot, cook pork schnitzels in batches 
until golden and cooked through, 1-2 minutes
each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork 
schnitzels for best results.

• Meanwhile, drain pickled carrot. 
• In a large bowl, combine carrotribbons, 
mixed salad leaves and a drizzle of olive oil. 
Season with salt and pepper to taste.
• In a small bowl, combine sriracha
and mayonnaise.