Mix together panko, cayenne pepper, garlic powder, smoked paprika, salt and pepper.

Using a meat tenderizer, flatten the chicken fillet down so it is even in thickness. Season with salt on both sides then coat in flour, dip in egg then coat generously in panko breadcrumbs.

Fry schnitzel in oil until crispy on the outside and cooked through. Halfway through add a knob of butter to the pan and baste the schnitzel continuously with the butter. Squeeze over some lemon juice and baste the fillet with the pan juices.

Layer both slices of Emmenthaler cheese on top of the schnitzel and cover with a lid until the cheese has melted.

Combine all salad ingredients except lettuce. Add a tiny splash of oil, lemon juice and pinch of salt. Combine well.

Butter bread on each side.

Layer bottom bread with a squeeze of hot dog sauce, followed by the lettuce leaf, red slaw, chicken schnitzel, and finish with another squeeze of hot dog sauce. Enjoy!