Buffalo Crumbed Chicken Schnitzel

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

While the bacon is cooking, place the chicken breast between 2 sheets of baking paper. Pound the 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 the chicken into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Set aside on a plate.

In a large frying pan, add enough olive oil to cover the base and heat over a medium-high heat. Cook the crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

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

In a large bowl, combine the slaw mix, spring onion and ranch dressing. In a small bowl, combine the BBQ sauce and sriracha sauce.