• Add the water to a large saucepan and bring to 
the boil.
• Add jasmine rice, stir, cover with a lid and reduce 
heat to low.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so 
don’t peek! 

• Meanwhile, trim pea pods. 
• Thinly slice carrot into sticks.
• Thinly slice apple into wedges.
Little cooks: Help wash the veggies!

• In a shallow bowl, combine the plain flour, sweet 
soy seasoning and a pinch of salt.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, place panko breadcrumbs.
• Dip pork schnitzels into the flour mixture to 
coat, followed by the egg and finally into the 
breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the pork! Use one hand for the 
wet ingredients and the other for the dry ingredients to 
avoid sticky fingers! Make sure to wash your hands well 
afterwards.

• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base. 
• Cook pork schnitzels in batches until golden and 
cooked through, 1-2 minutes each side. Transfer to 
a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork 
schnitzels for best results!

• In a small bowl, combine garlic aioli and 
Japanese-style dressing.
Little cooks: Take charge by combining the sauces!

• Slice pork schnitzels into strips.
• Divide rice, crumbed pork dippers and mixed fruit 
and veggies between plates.
• Serve with creamy Japanese aioli. Enjoy!