Sweet Chilli Sriracha Chicken Schnitzel

• Meanwhile, thinly slice apple into wedges. • SPICY! The sriracha is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine sriracha and sweet chilli sauce. Set aside.

• In a shallow bowl, whisk the plain flour, sweet soy seasoning, a pinch of salt and the egg until combined. In a second shallow bowl, place panko breadcrumbs. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • Coat chicken first in the egg mixture, then in the panko breadcrumbs. Transfer to a plate.

• When the fries have 10 minutes remaining, heat a large frying pan over high heat with enough olive oil to cover the base. • Cook crumbed chicken 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. TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine apple, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.