• Thinly slice apple 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. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork 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. 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. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over pork 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.

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

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