Crispy Pork Schnitzel and Hoisin Plum Sauce

Meanwhile, in a medium bowl, combine the slaw mix with the mayo and half the sesame seeds. Season with salt and pepper and set aside for now.

Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges.

Crack the egg (see pantry for amount) into a bowl and whisk.

In another bowl, mix together the breadcrumbs, remaining sesame seeds, salt (see pantry for amount) and pepper.

Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once the oil is hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once cooked, transfer the pork to a plate lined with kitchen paper, cover with foil and leave to rest.

Meanwhile, give the frying pan a quick clean then return to a medium-high heat with a drizzle of oil.

When hot, add the plums, pour in the rice vinegar and fry, turning the plums every min until softened, 2-3 mins.

Pour in the water for the sauce and add the hoisin and honey. Stir together and bring to the boil, then reduce the heat slighly and gently simmer until thickened, 3-4 mins.

Stir in the butter (see pantry for amout) until melted. Add a splash of water if it's a little too thick.