• Thinly slice radish. Roughly chop tomato. • In a small bowl, combine mayonnaise and sriracha, then season with salt and pepper. Set aside.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an an even thickness, about 1cm thick. • In a shallow bowl, combine barbecue seasoning, the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat chicken first in spice mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, combine salad leaves, radish, tomato and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt.

• Slice BBQ pork schnitzels. • Divide garden salad and pork between plates. • Drizzle over sriracha mayo to serve. Enjoy!