Teriyaki Pork Cutlet & Sushi Rice Bar

• Meanwhile, chop broccoli (including stalk! See ingredients) into small florets. Thinly slice carrot into sticks. • 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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• When rice has 5 minutes remaining, add broccoli and carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then transfer to a serving plate, season and cover to keep warm.

• In a small heatproof bowl, combine Teriyaki sauce and a splash of water. Microwave in 30 second bursts, until heated through. • To pan with rice, add the sesame oil, vinegar and sugar and stir, until rice is coated.