Chicken Schnitzel Banh Mi

• Meanwhile, using a vegetable peeler, slice carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and add enough water to just cover. Set aside. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.

• Cut wholemeal panini in half lengthways. • Toast or grill to your liking.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook chicken schnitzels in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, drain pickled carrot. In a large bowl, combine carrot ribbons, mixed salad leaves and a drizzle of olive oil. Season to taste. • In a small bowl, combine sriracha and mayonnaise.