Ingredients

• 4 x 125g pork schnitzels (uncrumbed)
• 3/4 cup panko breadcrumbs
• 1 1/2 tablespoons sesame seeds
• 1 tablespoon milk
• 1 egg
• Olive oil cooking spray
• 180g dried buckwheat soba noodles
• 200g snow peas, trimmed, halved diagonally
• 1 Lebanese cucumber, halved lengthways, thinly sliced
• 1 cup bean sprouts, trimmed
• 3 green onions, thinly sliced
• 1/3 cup Kewpie Japanese sesame soy dressing
• 2 teaspoons sesame seeds, toaste, extra
• Lime wedges, to serve

Method

• Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
• Step 2 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.
• Step 3 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.
• Step 4 Bake for 6 to 8 minutes. Turn and cook for a further 5 to 6 minutes or until golden.
• Step 5 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.