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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set