Peanut-Crumbed Beef Schnitzel & Japanese-Style Cucumber Slaw

While the rice is cooking, grate the carrot. Thinly slice the cucumber into half-moons. Thinly slice the spring onion. Roughly chop the baby spinach leaves.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and 1/2 the crushed peanuts. Separate the beef schnitzels (they may be stuck together). Coat each beef schnitzel first in the flour mixture, followed by the egg and finally the panko-peanut mixture. Transfer to a plate.

When the rice has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed beef in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel, season with salt and set aside to rest.

TIP: Add extra oil between batches if needed.

While the beef is cooking, combine the Japanese dressing and garlic aioli in a medium bowl. Add the carrot, cucumber, baby spinach and shredded cabbage mix. Toss to coat and season to taste.