Sesame Pork Schnitzel with Asian Greens and Brown Rice
Serves: 2
Time: 45mins
I have been making this dinner for years and we still love it, it’s often the simplest dinners that will stand the test in time and this is again one of those meals that once you have cooked it a couple of times you should get faster and faster at making it and hopefully not need the recipe. Everything gets easier and faster. Total win!
Leftovers: 2
I’m a bit naughty and often eat pieces of schnitzel as I’m plating dinner so leftovers tend to be smaller but if you are good you should easily have enough to turn leftovers into a tasty pork roll.
What you'll need
1 pork fillet approx 500g
2 bunch of broccolini
1/2 bunch of kale
1 spring onions
1/4 bunch coriander stalks for garnish
1/2 a cup of gluten free flour
1 cup of gluten free bread crumbs
2 eggs
1 tablespoon of grated ginger
2 tablespoons of soy sauce
From the Pantry
1 cup of brown rice
2 tablespoons of coconut oil
2 tablespoons of sesame seeds
hot sauce or chilli
Optional Extras for Lunch
1 fresh baguette
1 baby cos lettuce
Feeding Four?
I have added xtra broccolini to the shopping list I would also add 1/2 a cup of rice and use all the kale. Or kids might prefer the lunch option.
Prep & Cook
Cook Rice
Place rice in a pot with around 6 cups of water and a really good pinch of salt.
Put on the stove to boil, once it has reached boiling, turn down a notch and continue to cook until soft to the bite.
Put a large pot of water on for your veggies
Crumb Pork
No mallet?
If you don’t have a mallet, a rolling pin would work or you can very carefully place between two sheets of baking paper and use a small heavy based pan - but watch your fingers!
Remove any sinew (shiny white parts) from the pork and slice into 4 even pieces. Use a mallet and bash out to the thickness of your little finger. (I have little fingers so let’s say a child’s finger).
Place the following items each into a bowl:
Grated ginger with a couple of tablespoons of soy
Flour with salt and pepper
Eggs whisked (start with 1 egg and add another if needed)
Crumbs with sesame seeds
Dip each piece of pork into each of the bowls in the order as above, coating well at each stage.
Set aside ready to cook.
Prep Veggies
Remove the woody ends from your broccolini and set aside.
Wash kale and rip the leaves away from the stalks.
Wash the coriander and pick long leafy pieces to use as garnish.
Finely chop the green of the spring onion.
Check Rice
When your rice is almost cooked you want to start the next step.
Pan Fry Pork
In a good heavy-based frypan melt your coconut oil and bring up to a medium high heat (don’t cook on full high, just one below). When the oil is at the correct temperature it will give a little sizzle when you drop a crumb into it, now you know it’s ready to lay your pork in.
Cook pork for 2 minutes each side, till nice and golden. If in doubt always check to see the meat is cooked as well.
Remove from pan and place on a paper towel and sprinkle with sea salt.
Drain Rice
How do you like your veggies?
20 seconds if you like it crunchy or longer if you're someone who likes soft veg.
Drop Veg
Very quickly drop your veg into boiling water. I like a bit of crunch so you are just going to leave them till they turn a deep green then drain.
Plate it Pretty
Use a sharp serrated knife (for example a bread knife) and cut pork into strips
Use a large kitchen spoon to spoon rice onto your plate but rather than pile it on start at one side of your plate and sprinkle it across in a semi-circle.
Turn the plate two clicks anti-clockwise and arrange the veg in a similar shape but keep them inside the rice.
Then fill the empty space with your pork and scatter over some fresh coriander.
Serving suggestion - a chilli sauce goes great over the veg.
Enjoy!
Lunch tomorrow
I’m pretty generous with the carbs at lunch time for my husband as he has an extremely physical job.
Crumbed pork is super tasty in a roll with a few other salad ingredients like mayo and lettuce or cheese and chilli.