Buffalo Chicken Schnitzel & Corn

• While the wedges and corn are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a bowl.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until an even thickness, about 1cm. • 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, place the panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in panko breadcrumbs. Set aside on a plate.

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

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine slaw mix and ranch dressing. Set aside. • In a small bowl, combine BBQ sauce (see ingredients) and mild chipotle sauce.