Sesame Pork Schnitzel & Corn-Studded Rice

• Meanwhile, thinly slice carrot into half-moons.
• In a small bowl, combine garlic aioli and 
Japanese dressing. Set aside. 

• 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 mixed
sesame seeds.
• Separate pork schnitzels (if they’re stuck 
together). Coat each pork schnitzel first in the 
seasoned flour, followed by the egg and finally 
the panko-sesame mixture. Transfer to 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!

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

TIP: Add extra oil between batches if needed.

• Wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Cook carrot and shredded cabbage mix until 
tender, 4-5 minutes.
• Add sweet chilli sauce and the soy sauce and 
cook, tossing, until combined, 1-2 minutes.