• Drain sweetcorn (see ingredients).

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Louisiana spice blend. Separate pork schnitzels (if stuck together) to get two per person. • Coat pork first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.

• Meanwhile, add shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar to the bowl with the charred corn. Season to taste and toss to combine. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

• Slice pork schnitzels into strips. • Bring everything to the table to serve. Top tortillas with charred corn slaw and crumbed pork strips. Tear over parsley (see ingredients). Enjoy!