Sesame Pork Schnitzels & Garlic Rice

While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. In a small bowl, combine the garlic aioli and Japanese dressing. Set aside.

In a shallow bowl, combine the plain flour and salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and mixed sesame seeds. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the seasoned flour, followed by the egg, and finally into the panko-sesame mixture. Transfer to a plate.

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 pork, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if needed.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli, carrot and a splash of water and cook, tossing, until tender, 5-6 minutes. Add the sweet chilli sauce and soy sauce and cook, stirring, until combined, 2 minutes.