[Carb Smart] Asian Peanut-Crumbed Pork Schnitzel & Hoisin Sauce

Thinly slice the snow peas. In a large bowl, combine the sesame dressing and a drizzle of olive oil. Top with the slaw mix and snow peas.

In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and crushed peanuts. Pull apart the pork schnitzels so you get 2 per person. Dip the pork into the flour mixture, followed by the egg, and finally in the panko peanut mix. Set aside on a plate.

In a large frying pan, add enough olive oil to cover the base and heat over a high heat. Fry the pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

Wipe out the frying pan and return the frying pan to a medium heat. Cook the hoisin sauce, honey, soy sauce and a splash of water, until slightly reduced, 1-2 minutes. Season the slaw and toss to combine.