• Thinly slice celery and spring onion. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside. • In a shallow bowl, combine the plain flour, Louisiana spice blend and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. Coat chicken first in the flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

• Return the frying pan to 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. Transfer to a paper towel-lined plate. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and cover with a lid (or foil) so the cheese melts. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, to the bowl of charred corn, add shredded cabbage mix, celery and smokey aioli. Season with salt and pepper. Toss to combine.

• Slice chicken schnitzels. • Divide Louisiana chicken schnitzels and charred corn and celery slaw between plates. • Garnish with spring onion to serve. Enjoy!