Crunchy Pork with Vermicelli Salad and Katsu Sauce

Steps

1. Bring a full kettle to the boil. Bring a small pot of salted water to the boil. Place noodles in a heat-proof bowl and cover with boiling water, separate strands with a fork. Cover with a plate and leave for 4 minutes then drain. Toss with a drizzle of sesame oil and cut noodles in a few places with kitchen scissors to make them easier to eat.
2. Cook edamame in pot of boiling water for 2-3 minutes then drain. Roughly chop spinach, coriander and mint and dice cucumber and carrot 1cm. Thinly slice lettuce and set aside to serve. Place spinach, herbs, cucumber and carrot in bowl with drained vermicelli.
3. Pat pork dry and cut any larger pieces in half. Mix flour and salt 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. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook schnitzel, in batches, for about 2 minutes each side, until golden and cooked through. Season and set aside to rest.
5. Add soy sauce, vinegar and sweet chilli sauce to vermicelli and veggies, toss to combine and season to taste, if needed. Slice schnitzel thickly.
6. To serve, place lettuce on a serving platter and top with vermicelli salad. Arrange crunchy pork on top and drizzle over katsu sauce.