Asian Crumbed Pork Cutlet & Bacon Pear Slaw
with Ginger Rice & Sesame Dressing
- Sesame
- Wheat
- Gluten
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Cashew
- Fish
- Milk
- Almond
This pork schnitzel has a fun Asian twist, with sesame seeds mixed right into the golden crumb. Serve it atop fragrant ginger rice and a refreshing pear slaw, with a drizzle of sesame dressing to pull it all together. Go on, grab a fork and dig right in!
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 tin
Sweetcorn
1 packet
Jasmine rice
280 g
Pork Schnitzels
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Ginger Paste
1 packet
Shredded Cabbage Mix
1
Pear
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt to the pan and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• While the rice is cooking, thinly slice carrot into half-moons. Drain sweetcorn.
• In a shallow bowl, combine the plain flour and salt, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and sesame seeds. • Separate pork schnitzels (if stuck together) to get two per person. Coat pork in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan over medium-high heat with enough olive oil to coat the base of the pan. • Cook crumbed pork, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine shredded cabbage mix, pear, sweetcorn, cooked bacon and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
Little cooks: Take the lead by tossing the slaw!
• Slice sesame-crumbed pork. Divide ginger rice between bowls. • Top with bacon soy slaw and pork. • Drizzle over sesame dressing. Enjoy!
