• 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). • Coat pork schnitzels first in the flour mixture, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

• Set your air fryer to 200°C. • Place crumbed pork into the air fryer basket and cook, turning halfway, until golden and cooked through, 6-8 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side.

• 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 to taste. • In a small bowl, combine sriracha, the honey and a squeeze of lemon juice.

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