Sesame-Crusted Pork Schnitzel

• In a shallow bowl, add Southeast Asian spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and mixed 
sesame seeds. Dip pork into spice mixture to coat, then into 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. 

• While the chicken is cooking, in a large bowl, combine pea pods, shredded wombok, mixed salad leaves, spring onion, Japanese-style dressing and a drizzle of olive oil. Season to taste with salt and pepper. Set aside. 
• Wipe out the frying pan and return to medium-high heat. Cook curry mixture and the butter, whisking, until slightly thickened, 2-3 minutes. Remove from heat.