• 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.

• 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, combine panko breadcrumbs, crushed peanuts and the olive oil (2 tbs for 2 people / 1/4 cup for 4 people).

• Dip chicken into flour mixture to coat, followed by the egg, and finally in breadcrumb mixture. Set aside on a plate.

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.

• Transfer to a paper towel-lined plate. NO AIR FRYER? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. TIP: Add extra oil if needed so the schnitzel does not stick to the pan."

• Meanwhile, slice lime into wedges. 
• In a large bowl, combine gourmet leaf mix, slaw mix, garlic aioli and a squeeze 
of lime juice. Season to taste with salt and pepper. 
• In a small bowl, combine sriracha, the honey and a squeeze of lime juice. 

TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.

• Slice pork (if preferred). 
• Divide peanut-crumbed pork schnitzel and creamy lime salad between plates. 
• Drizzle sweet sriracha sauce over pork. 
• Serve with any remaining lime wedges. Enjoy!