Pork Schnitzel with Brown Rice and Asian BBQ Sauce

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using). Place rice, water, sesame oil and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, finely chop broccoli and place in a large, heat-proof bowl. Cover with boiling water and a plate and leave for 3-4 minutes, then drain and return to bowl. Grate courgette and carrot, dice capsicum 1cm and add to bowl with drained broccoli. Set aside.
3. Pat schnitzel dry and cut any larger pieces in half. Place seasoned flour in a shallow bowl or plate, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl.
4. Coat each piece of schnitzel first in flour, then egg mixture, then crumbs, shaking off excess as you go. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook schnitzel, in batches, for 1-2 minutes each side until golden and cooked through. Set aside to rest.
5. In small bowl, whisk together dressing all ingredients. Fluff up cooked rice and add to bowl with veggies and about two-thirds of the dressing. Toss to combine. Taste and add remaining dressing, if desired. Slice schnitzel thickly or leave whole.
6. To serve, divide schnitzel and brown rice between plates. Dollop over Asian BBQ sauce.