Asian Crumbed Pork & Soy Veggies

• 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 breadcrumb mixture. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 3-4 minutes. • Add sweetcorn and shredded cabbage mix, and cook until tender, 2-3 minutes. • Add the soy sauce and cook, stirring, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

• Return the frying pan to 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.