The pork schnitzel is baked, not fried, significantly reducing the fat in this Asian-inspired dish.
- Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- One by one, place schnitzels between 2 pieces of plastic wrap. Using flat side of a meat mallet or a rolling pin, pound until about 4mm-thick.
- Combine breadcrumbs and sesame seeds on a plate. Whisk milk and egg in a bowl. One by one, dip schnitzels in egg mixture, then press in breadcrumb mixture to coat. Place on prepared tray. Spray with oil.
- Bake for 6 to 8 minutes. Turn and cook for a further 5 to 6 minutes or until golden.
- Meanwhile, cook noodles in a large saucepan of boiling salted water for 3 to 4 minutes, adding snow peas for the last minute, or until tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. Add cucumber, sprouts, onion, dressing and extra sesame seeds to noodles. Toss to combine. Cut schnitzels into 2cm slices. Serve with noodle salad and lime.
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