Pepper Crumbed Pork & Corn-Studded Rice

• In a shallow bowl, combine the plain flour and a 
pinch of salt.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, place panko
breadcrumbs and the pepper.
• Separate pork schnitzels to get two per person.
• Dip pork into the flour mixture, followed by the 
egg and finally into the panko breadcrumbs. Set 
aside on a plate. 

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

TIP: Add extra oil if needed so the schnitzel does not 
stick to the pan. 

• Meanwhile, in a medium bowl, combine carrot, 
cucumber, mixed salad leaves and a drizzle of 
the vinegar and olive oil.
• Toss to combine and season to taste with salt
and pepper. 

• Return saucepan to medium heat with a drizzle 
of olive oil.
• Cook corn, stirring, until softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return rice to the saucepan and stir to combine. 
Remove from heat.
• Stir in Japanese-style dressing. Season to taste. 

TIP: Cover the pan with a lid if the corn kernels are 
“popping” out.