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

• In a shallow bowl, combine barbecue seasoning, 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 pork schnitzels first in flour mixture, followed by egg, and finally in panko breadcrumbs. Transfer to a plate.

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

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