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Serve it with rice, and it’s a winner every time. The leftover pork chops can be thinly sliced and tucked into a lunchbox for the next day.
Begin by making the pickled smashed cucumber. In a large bowl, whisk together the garlic, ginger, caster sugar, rice wine vinegar, rapeseed oil and sliced onion.
Trim the ends of the cucumber, discard, then place on a chopping board and use a rolling pin to smash the cucumber until it splits open. After smashing, roughly chop the cucumber to create evenly sliced pieces and add to the bowl with your dressing.
Stir through the dill and set aside until needed.
Remove any rind and excess fat from the pork chops, before sandwiching the chops between two sheets of parchment paper. Using a heavy pan or rolling pin, bash the pork chops out until they’re super thin.
Set up a station with three bowls, one flour, one egg and one with the sesame seeds & breadcrumbs combined together. Season the flour with salt and mix well.
Season the pork chops well with salt and pepper and pass through the seasoned flour, egg and breadcrumbs, in that order.
When ready to fry, add vegetable oil to a deep frying pan until it’s about 1cm in depth. Place over a medium heat and when the oil reaches about 180˚C, test it by throwing a cube of bread or small slice of onion into the pan. If it sizzles and starts to turn golden, you’re good to go. Fry the pork schnitzels for 3-4 mins or until golden brown, on each side. Place onto a wire rack to drain and season with a little salt.
Stir the miso and soy sauce through the mayonnaise and serve with the schnitzels, pickled cucumber and herbs.
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