[Rainbow Plate] Crumbed Pork Strips & Japanese Mayo

• Thinly slice apple and carrot into sticks. • Trim green beans. • In a small bowl, combine the mayonnaise and Japanese dressing.

Little cooks: Take charge by combining the sauces!

• Cut pork schnitzel into 2cm strips. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and season to taste.

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

TIP: Ensure the oil is hot before cooking the pork for best results!