Pork Schnitzel & Katsu Sauce Burger

• Meanwhile, combine the plain flour and the salt in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and curry powder. Separate porkschnitzels to get two per person. • Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out and return frying pan to medium heat. Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice radish into half-moons. • In a medium bowl, combine shredded cabbage mix, radish, mayonnaise and a drizzle of rice wine vinegar.