Pork Schnitzel Banh Mi & Hand-Cut Fries

• 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 the mayonnaise.