Sesame-coated cutlet on sweet and sour Asian vegetables

Name: Sesame-coated cutlet on sweet and sour Asian vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 500 g Broccoli; 1/2 bunch Spring onions; 4 released pork chops (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 4 TABLESPOONS Flour; 80 g hulled sesame seed; 5 TABLESPOONS Sunflower oil; 4 TABLESPOONS Soy sauce; 7-10 Tbsp Coriander

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
500 g Broccoli
1/2 bunch Spring onions
4 released pork chops (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
4 TABLESPOONS Flour
80 g hulled sesame seed
5 TABLESPOONS Sunflower oil
4 TABLESPOONS Soy sauce
7-10 Tbsp Coriander

Directions

1
Prepare rice in boiling salted water according to package instructions. Cut broccoli into florets from the stalk, wash. Clean and wash spring onions and cut them into pieces of about 5 cm length.
2
Wash the meat, dab dry and season with salt and pepper. Whisk the egg in a deep dish. Turn the steaks one after the other in flour, egg and sesame. Heat 4 tablespoons of oil in a large frying pan and fry the chops for about 8 minutes, turning them over.
3
Heat 1 tablespoon of oil in a frying pan and fry the vegetables for about 5 minutes. Season with soy sauce. Arrange rice, vegetables and meat. Garnish with coriander.