Preheat the oven to 220 °C top/bottom heat (200 °C fan oven). Cut the onion into 6 [9 | 12] rings. Place the onion on a baking tray lined with baking paper, leaving some space for the ciabatta. Mix the onion rings with three quarters of "Hello Paprika", 0.5 tbsp [0.75 tbsp | 1 tbsp] oil*, salt* and pepper*. Top the onions with grated hard cheese. Bake the onion rings in the oven for 20 - 25 minutes until the cheese is golden brown.

In a small bowl, mix together Worcestershire sauce, ketchup, two-thirds of the mayonnaise and remaining “Hello Paprika” to make a dip. In a large bowl, mix together 1 tsp [1.5 tsp | 2 tsp] of the dip, 1 tbsp [1.5 tbsp | 2 tbsp] oil*, 1 tsp [1.5 tsp | 2 tsp] vinegar* and 1 tsp [1.5 tsp | 2 tsp] honey* to make a dressing.

Cut the lettuce heart into bite-sized pieces. Peel the carrot as desired and grate coarsely. Cut the spring onion into fine rings. Put the vegetables in the bowl with the dressing and do not mix yet. Halve the ciabatta horizontally and spread with a little butter*. Add the ciabatta to the baking tray during the last 8 minutes of the onion cooking time.

Season the pork schnitzel all over with salt* and pepper*. Put the breadcrumbs in a deep plate. Spread the remaining mayonnaise on the pork schnitzel. Then coat with breadcrumbs and press the breading on well.

Heat 100 ml oil* in a large pan at a medium temperature. Fry the schnitzels for 2 - 4 minutes per side until they are golden brown on the outside and the meat is no longer pink on the inside. Drain the schnitzels on kitchen paper. Tip: If you are cooking for 3 or 4 people, use 2 pans. Tip: Don't worry about the large amount of oil. The breadcrumbs won't absorb all of it if you heat the oil well beforehand.

Halve the schnitzel lengthways. Spread the dip on both sides of the ciabatta and top with some salad. Cover the bottom half of the ciabatta with the schnitzel and onion rings and close with the top. Arrange the remaining salad next to it and enjoy. Enjoy!