Sesame Pork Schnitzel & Garlic Rice

• Meanwhile, thinly slice capsicum. Thinly slice carrot into half-moons. Trim and halve green beans. • In a small bowl, combine mayonnaise and Japanese dressing.

Little cooks: Take charge by combining the sauces!

• In a shallow bowl, combine the plain flour, the salt and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds. • Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. Cook 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.

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Add capsicum, carrot, green beans and a splash of water. Cook, stirring, until tender, 4-5 minutes. • Remove pan from heat and add the soy sauce, tossing to coat.