• 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, grate carrot. Slice lemon into wedges. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, garlic aioli and a squeeze of lemon juice. Season. • In a small bowl, combine sriracha, the honey and a squeeze of lemon juice.

• Slice chicken if preferred. • Divide peanut-crumbed chicken schnitzel and creamy lemon slaw between plates. • Drizzle sriracha sauce over chicken. Serve with any remaining lemon wedges. Enjoy!